Recipe
Side Dish
Roasted Garlic, Cauliflower and White Bean Puree
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.