Purée of the Day

Jack, friend and dinner guest, had witnessed my actions in the kitchen, and was aptly prepared for the taste to come. Nathan, husband and regular dinner partner, had come home later than expected from work, and was harboring false expectations for what he was about to eat.

"Wow, I love cauliflower prepared this way!" Jack thought to himself.

"These mashed potatoes taste weird," said Nathan.

A quick conversation about the roasted cauliflower purée cleared up the mild misunderstanding, followed by some laughing and banter:

"What if we opened a themed restaurant, and served a different purée each day, and it was always a surprise??"

Hmm... bad idea. Good idea? Roasting cauliflower and turning it into a creamy, delicious side dish. You may want to warn your guests ahead of time.

Recipe for Roasted Cauliflower "Mashed Potatoes"

• One head of cauliflower, the florets broken off in roughly equal-sized pieces
• 1/4 onion, skin discarded and rings pulled apart
• One clove of garlic
• 2 tbsp butter
• Heavy cream
• Olive oil
• Salt and white pepper

Heat oven to 425 degrees. Spread out the cauliflower on a jelly roll sheet or roasting pan, and scatter the onion pieces and garlic clove among the cauliflower. Drizzle a little olive oil and roast until the tops of the cauliflower are golden, about 20-30 minutes. Whiz the veggies in a food processor with the butter until combined. Slowly pour cream into the mixture a little at a time and continue to purée until you reach a desired creamy consistency. Salt and pepper to taste.