Puree Ingredients:
1 large head cauliflower
1 butternut squash
1/2 cup + 4 Tbsp olive oil
1 1/2 Tbsp maple syrup
1 Tbsp garlic, minced
1 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon dried rosemary
salt
pepper
1 Tbsp parsley, for garnish
Cauliflower Directions:
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
Cut the cauliflower into 4 or 5 slices, depending on the size of your cauliflower.
In a small bowl, mix 1/2 cup of olive oil, garlic, paprika, salt and pepper, to taste. Mix thoroughly together.
Using a basting brush, or your hands, spread the olive oil and spice mixture evenly across both sides of the cauliflower steaks.
Place the cauliflower on the baking sheet. Avoid layering them on top of each other.
Place in the oven and roast for 35-40 minutes. Flip halfway through.
Remove from heat, garnish with parsley, and serve warm.
Puree Directions:
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
Slice the butternut squash in half, remove the seeds, peel the skin, and cut into cubes or smaller pieces.
In a bowl, whisk the 4 tablespoons of olive oil, maple syrup, cinnamon, rosemary, salt, and pepper.
Coat the butternut squash with the olive oil mixture and spread evenly across the baking sheet.
Roast for about 40 minutes, flipping halfway.
Once done roasting, let cool and place in a blender or food processor.
Blend on low-speed until it reaches a creamy purée texture.
Once blended, heat up in a large pot over medium heat for about 5 minutes and serve warm, or store in an airtight container in the refrigerator for up to 1 week.
