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Roasted Cauliflower Pureé

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m


  • 1 Head cauliflower
  • 1 tbsp. Vegetable oil
  • 2 tbsp. Butter
  • 2 tbsp. Heavy cream
  • Salt
  • Fresh ground pepper


  1. Preheat oven to 425°F. Prepare a baking sheet with parchment paper or silicon bake mat.
  2. Chop cauliflower into bite-size florets. Toss with salt and pepper, and coat with about 1 tbsp vegetable oil.
  3. Scatter cauliflower on prepared bake sheet and roast for 15-20 minutes, until fork tender and starting to brown and crisp.
  4. When done, place cauliflower in a blender with butter and heavy cream. Blend until a smooth, creamy texture. Scrape down the sides of the blender frequently to ensure a consistent blend. Add more cream if too thick. Season to taste.