Let’s put those whole roasted garlic bulbs from our previous recipe to good use, and make a garlic cauliflower purée.
A cauliflower purée is creamy and light and goes well with any heavy meat dish like a roast. Adding roasted garlic will supercharge your purée with garlic flavour.
This recipe is also fast and easy which is good if you are cooking a roast and have your hands full with other elements for the feast. The roasted garlic can be made in advance and can be stored for up to two weeks.
- 1 whole cauliflower
- Salt & pepper
- Heavy cream
- Roasted garlic
- Break the cauliflower into chunks and boil in salted water until
- Add the boiled cauliflower and the roasted garlic to a blender.
Start with a few garlic cloves and add more to taste. Depending on how smooth you want the garlic cauliflower puree, add a little bit of heavy cream.
- Season with salt and pepper to taste.