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roasted cauliflower puree

Roasted Cauliflower Puree with Shallots

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This simple Roasted Cauliflower Puree is a great, light alternative to potatoes. And it's gluten-free!
Course Side Dish
Cuisine American
Cooking Style Easy
Diet and Health gluten-free, Healthy
Seasonal Christmas, Holiday season, spring, Thanksgiving, winter
Ingredient cauliflower
Prep Time 5 mins
Cook Time 28 mins
Total Time 33 mins
Servings 6 -8 servings
Author Amy Reiley


  • 1 medium head cauliflower approximately 5-6 cups
  • 1 large shallot peeled and trimmed
  • 2 cup 2% milk
  • 1/2 tsp salt


  • Preheat oven to 425 degrees.
  • Lightly oil a large baking sheet.
  • Cut the cauliflower from the stem by shaving the florets in 1/2 inch slices. (Most of the cauliflower will crumble into tiny florets. This is ok.) Continue to cut until all the florets are removed and about 1-2 inches of stem remain. Discard the remaining stem.
  • Spread the cut cauliflower evenly on the baking sheet. Add the shallot to the pan and roast for 10 minutes in the center rack of the oven.
  • Remove the cauliflower from the pan and return the shallot to the oven for an additional 5 minutes or until completely soft.
  • Add the roasted cauliflower, the 2 cups of milk and the salt to a large stock pot and bring to a simmer. (The milk should almost cover the cauliflower. If the majority of the cauliflower is not submerged, add a small amount of milk, being careful not to add too much liquid.)
  • Simmer for 10 minutes, stirring occasionally.
  • Transfer the cauliflower mixture to a blender, adding the shallot, and blend until smooth.
  • Season with additional salt to taste.
  • Serve puree warm.