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.
[lt_recipe name=”Creamy Garlic Cauliflower Purée” servings=”2″ cook_time=”20M” total_time=”20M” difficulty=”Easy” print=”yes” image=”https://www.nordicprovisions.com/wp-content/uploads/2019/04/MG_2972copy-691×1024.jpg” ingredients=”1 whole cauliflower;Salt & pepper;Heavy cream;Roasted garlic” ]Break the cauliflower into chunks and boil in salted water until tender.;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.[/lt_recipe]