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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Roasted Broccoli and Cauliflower Puree Recipe

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This recipe for Roasted Broccoli and Cauliflower Puree is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c broccoli florets
7 T olive oil
salt and pepper
3 c roughly chopped cauliflower (1/2 head)
2 T Dairy Free parmesan
2 T Salted roasted peanuts
juice of 1/2 a lime
2 T finely chopped parsley
1 T Cayenne oil
Directions:
Directions:
Preheat oven 425º. Line a cookie sheet with parchment paper.

Arrange the broccoli on a lined cookie sheet making sure to leave some space between the florets. Drizzle with 2 T of olive oil season with salt and pepper and roast until the broccoli is nicely charred and cooked through, about 15 minutes.

Meanwhile, set a large heavy bottomed skilled over medium high heat. Add 3 T of the olive oil and heat to simmering, then add the cauliflower and a pinch of salt. Cook until the cauliflower begins to soften and brown, about 5 minutes. Add 1 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits from the bottom of the pan. Continue cooking uncovered, until most of the liquid has evaporated and the cauliflower is fully cooked, about 8 minutes.

Transfer the cauliflower to a blender. Add the remaining 2 T olive oil and the dairy free parmesan and puree until very smooth. Taste and add more salt and pepper if needed.

In a large bowl, combine the roasted broccoli, peanuts, lime juice, parsley and cayenne oil and toss together. Taste and add salt and pepper if needed.

Serve the roasted broccoli mix on top of the cauliflower puree. Garnish with more dairy free parmesan.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1 hour

 

 

 

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