Roasted and Pureed Cauliflower
Recipe courtesy Guy Fieri, 2008

F&B: This was excellent. The pureed cauliflower was so creamy; perhaps from cooking the cauliflower in milk, and the roasted cauliflower contrasted nicely. Cut way back on the milk when you cook the cauliflower in it. You can always add more later when you are pureeing it. We put the pureed cauliflower in the bottom of a baking dish and topped it with the roasted cauliflower and heated it in the oven once the dish was made. This way you don't have to worry about getting both parts done at the same time so that it stays hot. Reheated the next day very well. Top with the chives when ready to serve.

I found another recipe for Pureed Cauliflower which was topped with toasted pine nuts. This could be an alternative to the roasted cauliflower or a nice garnish.

2 heads cauliflower, core removed, cut into florets
1 tablespoon olive oil
4 cups whole milk [this is way too much - unnecessary]
1 teaspoon salt
1 tablespoon unsalted butter
1/2 bunch chives, minced for garnish

Preheat oven to 350 degrees F.

On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.

8 servings