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1
Pureed Cauliflower with Roasted Veggies
Submitted by Shelbi Keith on February 18, 2013 in Sides, Vegetables
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 head Cauliflower
- ¼ cups Heavy Cream
- ¼ teaspoons Salt And Pepper
- 1 Tablespoon Butter
- 1 whole Red Pepper
- 1 whole Zucchini
- 1 whole Yellow Pepper
- 6 whole Brussels Sprouts
- ½ Red Onion
- 2 Tablespoons Olive Oil
Preparation Instructions
Cut cauliflower florets off head of cauliflower. Steam until fork tender.
Drain, then mash cauliflower using an immersion blender. Stir in cream, butter and salt and pepper.
Preheat oven to 400ºF.
Cut veggies into bite-sized pieces. Place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
Serve family style, with pureed cauliflower on a serving plate topped with roasted veggies.
