ROASTED CAULIFLOWER AND SWEET POTATO PUREE
Roasting these vegetables instead of steaming them before pureeing them creates a taste out of this world.
1 Large Head Cauliflower – Cut into small florets
2 Medium Sweet Potatoes – Thinly sliced
1 Medium Onion – Sliced
4 Cloves Garlic – Minced
½ Cup Chicken Stock
½ Cup Sour Cream
½ Cup Parmesan Cheese – Shredded
Sea Salt and black Pepper
(2 Tbs. Peace and Love)
Preheat oven to 400°
Mix cauliflower, sweet potatoes, onion and garlic, toss with olive oil and sprinkle liberally with sea salt and a pinch of black pepper. Line in a single layer on a rimmed baking sheet for 45 minutes. Toss half way through.
Add roasted vegetable to food processor and give a few quick pulses. Add chicken stock, sour cream and parmesan cheese and pulse until mixture is pureed but still thick.
Optional garnish – Green Onions
Prep Time – 20 Minutes
Cook Time – 45 Minutes
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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