Roasted and Pureed Cauliflower

This was a fun and easy recipe to make; similar to mashed potatoes.. but better!  I've never had cauliflower puree before but after making it, I'm definitely a fan! Trust me, you should give it a try. It's a delicious side dish to any meal.

Roasted and Pureed Cauliflower

• 2 heads cauliflower, core removed, cut into florets
• 1 tablespoon olive oil
• 4 cups whole milk
• 1 teaspoon salt
• 1 tablespoon unsalted butter
• 1/2 bunch chives, minced for garnish

- Preheat oven to 350 degrees F.

- On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes.
- Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat.
- Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both.
- Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid.
- Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste.
- Serve in a large serving bowl topped with caramelized florets.
(foodnetwork.com)