Roasted Garlic, Cauliflower and White Bean Puree


Side Dish
Roasted Garlic, Cauliflower and White Bean Puree

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Servings and Ingredients

Serves 2
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
black pepper
2 tbsp. chives, chopped or thinly sliced green onions, green part only


  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.