Monday, September 16, 2013

Cauliflower Puree

This cauliflower puree is a perfect accompaniment to any hearty main course. I wanted to start this week with this puree as it will join forces with my double bean burger I whipped up on Saturday night. The puree adds a bit of acidic flair and moisture sometimes lost in vegan burgers. I love to spread the puree on the plate and set my burger right on top so that every bite can get a bit of that yummy cauliflower spread. You can't feel guilty about this addition to your dinner!

Cauliflower Puree

1 small head of cauliflower (or ¾ a big one)
½ cup canned garbanzo beans
1-2 Tbsp olive oil
2 cloves garlic
½ tsp salt
squeeze of lemon

PREHEAT oven to 375F

Chop your cauliflower into small florets. They don't need to be tiny but you do not want to have huge heads of cauliflower to roast. I also like to remove a bit of the stem portion. Place the the florets into a bowl and toss with olive oil, minced garlic, salt, and a sprinkle of black pepper. Start with 1 Tbsp olive oil and add a bit more if needed to cover all the cauliflower. Line a baking sheet with foil or parchment paper and place the cauliflower. Bake in the oven at 375F for 20-25 minutes (until you see a bit of browning). Once the cauliflower is done, remove and put into a blender with your garbanzo beans and a squeez of fresh lemon. Blend until smooth. Depending on what you are making along side the puree, you may want to add some fresh herbs to the mix.