Parmesan Garlic Whipped Cauliflower
Creamy, smooth cauliflower, blended with garlic and parmesan cheese for a rich and satisfying veggie side dish.
Equipment
- Food Processor
Ingredients
- 1 head cauliflower
- olive oil
- ½ tsp black pepper freshly ground
- ½ tsp paprika
- 1 tsp kosher salt
- ¼ cup salted butter
- 4 cloves garlic
- ¾ cup parmesan cheese finely grated
- ½ cup half and half
- baby arugula for topping (optional)Note: If you are starting from already riced cauliflower, steam the cauliflower rice until soft, season with pepper, paprika, and salt, and start at the garlic butter step!
Instructions
- Preheat oven to 400 °F.
- Rinse the head of cauliflower and prepare it for roasting by slicing off and removing the leaves and most of the thick stalk from the bottom. Drizzle olive oil over the cauliflower and season all over with the black pepper, paprika, and kosher salt.
- Roast the cauliflower head for 45 minutes, until a knife easily pierces through it.
- While the cauliflower is roasting, prepare the garlic butter: Thinly slice the garlic cloves and sauté them in the butter over medium heat until just softened, about 2 minutes.
- When the cauliflower head is finished roasting, remove from the oven and allow to cool until manageable, about 5 minutes.
- Then, quarter the cauliflower into 4 large pieces. In a food processor, blend the parmesan, garlic butter, half and half, and cauliflower, adding the cauliflower one piece at a time if necessary, to ensure smoothness. If your food processor is small, you may need to do a couple batches to blend it all.
- Taste the whipped cauliflower, adding more salt or pepper if desired. If the mixture is a little too thick, drizzle in more half and half until the desired consistency is reached.
- Serve the whipped cauliflower with extra grated parm and arugula for a peppery kick!
Notes
Note: If you are starting from already riced cauliflower, steam the cauliflower rice until soft, season with pepper, paprika, and salt, and start at the garlic butter step!