Last year I developed a deep and undying love for roasted cauliflower. I have been patiently waiting for cauliflower to be in season again and a few weeks ago, I got to put a different spin on it. I am not a fan of mashed potatoes, but I do love roasted squash or parsnips turned into a simple mash and then topped with some kind of protein. In this case, I decided to try my hand at mashing up the cauliflower and then added some simply cooked shrimp to the mix. Despite me eating many of the roasted cauliflower florets right off the pan, I still got enough to make the puree. I wanted to be simple and low calorie and fat, so instead of using cream, I just pureed them in a bit of water. Chicken or vegetable stock is a great alternative to the water. As always, roasting the cauliflower gives it a delicate, nutty flavor that just works perfectly with the light seafood, but I imagine this would be great with chicken or even a hearty meat instead of mashed potatoes.
Roasted Cauliflower Puree
1 head cauliflower, cut into florets
Olive oil for coating
Salt and pepper to taste
Water as needed (or chicken stock or vegetable stock)
Preheat the oven to 400 degrees and line one or two baking sheets with foil.
In a bowl, toss together the cauliflower, enough olive oil to coat, and salt and pepper to taste. Spread the cauliflower onto an even layer on the baking sheets.
Roast 20 minutes. Using tongs turn the cauliflower on to the other side and roast another 15-20 minutes until browned.
Once the cauliflower has cooled slightly, turn it out into a food processor. Mash until you get a thick puree, adding water as needed. Serve warm.