Roasted Cauliflower And Garlic Puree
- 1 head cauliflower, rinsed and separated into small florets
- 1 head garlic, separated and peeled
- 3 tablespoons olive oil
- salt, to taste
- butter (optional)
- 1/2 cup nonfat sour cream
- Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).
- Sprinkle with salt to your taste. We use a creole salt or spice.
- Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.
- Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.
cauliflower, garlic, olive oil, salt, butter, nonfat sour cream
Taken from www.food.com/recipe/roasted-cauliflower-and-garlic-puree-333333 (may not work)