Herb-Infused Roasted Cauliflower Puree
A smooth, flavorful puree made from roasted cauliflower and fresh herbs, perfect as a low-carb side dish. This American-inspired vegetarian recipe (keto), ready in about 40 minutes, pairs cauliflower, butter, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head cauliflower
- 2 tbsp butter
- 1/4 cup chicken broth
- 2 tbsp fresh parsley
- 1 tbsp fresh chives
- 1/4 tsp salt
- 1/8 tsp black pepper
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Place 1 large head cauliflower florets on a baking sheet, drizzle with 2 tbsp butter, and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat evenly.
- Step 2: Roast for 25-30 minutes until golden brown and tender when pierced with a fork.
- Step 3: Transfer roasted cauliflower to a food processor, add 1/4 cup chicken broth, 2 tbsp fresh parsley, and 1 tbsp fresh chives.
- Step 4: Blend on low speed, gradually increasing to high, until smooth and creamy, scraping down sides as needed.
- Step 5: Season with additional salt and pepper to taste, adjusting consistency with extra chicken broth if needed.
