Monday, January 14, 2013

Pureed Cauliflower and Roasted Vegetables

How are you doing on your New Year's resolution for eating healthier? I didn't even make this a resolution this year... diets are not my favorite topic. Occasionally I stumble upon a healthy dish that I LOVE. Here is a yummy dish to help you along with your healthy eating. I have always heard of making pureed cauliflower as a healthier version of mashed potatoes. I recently tried it and was pleasantly surprised, it really does have the flavor of mashed potatoes. This dish was inspired by watching reruns of Food Network's, Rachel vs Guy Celebrity challenge show. One of the contestants made it and it was so pretty. I think it is a great side dish that has a lot of options for variety.

 Pureed Cauliflower and Roasted Vegetables
1 head (or 1 bag) of cauliflower: cut into florets
1/4 cup cream (you may want to use milk or half and half if you are on a diet)
salt and pepper
1-2 Tbsp butter (depends on how healthy you want to be)
Any veggies you like to roast: I did red onion, red and yellow bell pepper, brussels sprouts, and zucchini
olive oil
Heat oven to 400.
Cut veggies into bite sized pieces.
Place on a baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper. This is one of my new favorite kitchen gadgets, a Misto oil sprayer. You put your olive oil in it, pump the top and it will spray it out so that you use less and the veggies get an even coat.
Place veggies in the oven for 12-15 minutes.
Steam cauliflower until fork tender.

Drain cauliflower. Add in butter, salt, pepper and cream.
I used my immersion blender to get a fine puree.

Remove veggies from the oven.
Serve family style. Place the cauliflower puree in the bottom of a shallow bowl and top with roasted veggies.

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