Roasted cauliflower on broccoli purée combines golden cauliflower florets with a smooth broccoli base. Vegetable broth helps blend the purée, garlic adds savory flavor, and fresh dill finishes the dish. The contrast between the roasted florets and soft purée makes this a useful vegetable side.
Prepare the broccoli while the cauliflower roasts. Drain it thoroughly, then add the broth gradually so the purée stays thick enough to support the topping. Divide the olive oil between roasting and finishing, and serve while the vegetables are warm.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Roasted Cauliflower on Broccoli Purée with Olive Oil and Dill
Golden roasted cauliflower served over smooth broccoli purée with garlic, vegetable broth, olive oil, and fresh dill. A warm vegetable side dish.
Ingredients
Equipment
Baking Sheet
Food Processor
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Place cauliflower on a baking sheet.
- Drizzle with olive oil, salt, and black pepper.
- Toss the cauliflower with the roasting portion of olive oil, salt, and black pepper. Spread in a single layer on the baking sheet. roast for 25–30-minute range, checking that the florets are tender as well as golden
- Meanwhile, cook the broccoli in boiling water until tender enough to blend smoothly. Drain thoroughly.
- Drain and transfer to a blender.
- Add vegetable broth and garlic.
- Transfer the drained broccoli to the food processor or blender. Add the garlic and some of the measured broth, then blend until smooth. Add the remaining broth gradually only as needed for a thick, spoon able purée. Taste and season
- Spread broccoli purée on a plate and top with roasted cauliflower.
- Drizzle with olive oil and garnish with fresh dill before serving.
Nutrition
Notes
• Cut the cauliflower into similarly sized florets and spread them in a single layer for even roasting.
• Check that the cauliflower is tender through the center, rather than judging only by its color.
• Cook the broccoli until tender enough to purée, then drain thoroughly to avoid a watery base.
• Add the measured broth gradually. Stop when the purée is smooth and thick enough to hold the cauliflower.
• Raw garlic gives the purée a stronger flavor. Blend it thoroughly and taste before adding extra seasoning.
• Reserve the finishing portion of olive oil before roasting. Add it and the fresh dill just before serving.