Roasted Garlic, Cauliflower and White Bean Puree
Servings and Ingredients
|½||medium 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|
|1||can no-salt-added cannellini beans, drained and liquid reserved|
|1 tbsp.||chopped fresh parsley|
|1 tbsp.||ricotta con latte cheese|
|2 tbsp.||chives, chopped or thinly sliced green onions, green part only|
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.