Ingredients

The following ingredients have 5 Servings
  • 1 head cauliflower (separated into florets)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 4 dashes Italian seasoning 
  • 1/2 teaspoon smoked paprika
  • Salt & pepper (to taste)
  • 1 tablespoon butter + extra for serving if desired
  • 1/4 cup heavy/whipping cream (or to taste)
  • Fresh parsley (chopped, to taste (optional))

Instruction

  • Preheat oven to 450F. Move the rack to the middle position.
  • Prep the cauliflower and add it to a baking sheet. Toss it with the oil, garlic powder, Italian seasoning, smoked paprika, and salt & pepper. Roast the cauliflower for 20-25 minutes.
  • When the cauliflower is about done, add the butter and cream to a medium-sized pan on medium-high heat, and warm it until the butter has melted. I recommend starting with 1/4 cup and adding more cream if necessary.
  • Add the cauliflower florets to the pan with the cream and butter. Use an immersion blender to purée the cauliflower. 
  • Season with more salt & pepper if needed. Serve with extra butter and a sprinkling of parsley or other herbs if desired.