Roasted Garlic, Cauliflower and White Bean Puree

Recipe

Side Dish
Roasted Garlic, Cauliflower and White Bean Puree

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

2
Servings

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
½medium head cauliflower, core removed, cut into florets (or 1 small head)
1 tbsp.olive oil, divided
½ tsp.salt, divided
6 clove(s)garlic, peeled
¼ c.milk, warmed
1can no-salt-added cannellini beans, drained and liquid reserved
1 tbsp.chopped fresh parsley
1 tbsp.ricotta con latte cheese
tsp.black pepper
2 tbsp.chives, chopped or thinly sliced green onions, green part only

Directions

  1. Preheat oven to 350 degrees.
  2. Toss together cauliflower, 1/2 tablespoon oil, 1/4 teaspoon salt and garlic. Arrange on a rimmed baking sheet and roast until caramelized, about 25 minutes.
  3. Transfer cauliflower to a food processor. Add warm milk, remaining 1/4 teaspoon of salt, remaining 1/2 tablespoon olive oil and beans to the food processor. Puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining bean liquid and puree again.
  4. Add parsley and ricotta con latte; pulse to combine. Season, to taste with additional salt and pepper, if necessary. Serve in a large serving bowl topped with chives or sliced green onions, if desired.