This makes a wonderful lower-carb, lower calorie alternative to mashed potatoes: How to Make Cauliflower Puree.
I’ve loved my husband for a long time (22 years, in fact- minus the 1 month we took to actually “fall” in love). Anyway… I have a new love today. A love for something that I had zero idea I’d fall in love with. I mean, I like cauliflower and all (usually roasted with lemon and garlic or steamed with a little butter and salt). But PUREED is a whole different story. I whipped up some pureed cauliflower last weekend, and now I’m in love with the stuff.
It’s an awesome substitute for mashed potatoes, especially if you are trying to avoid carbs for whatever reason. But even if you are into eating carbs (and believe me, I totally am), this is one delicious bowl of food.
This is an easy recipe to make. Separate the head of cauliflower into florets and steam it in a steamer basket until it’s super tender- like stick-the-fork-in-and-it-goes-right-through tender.
Move that tender cauliflower to a food processor or a mega-powerful blender. Add warm milk that has been flavored with garlic and melted butter.
Process it all until it is nice and smooth. That’s it. You’re done! You’ve made pureed cauliflower!
Spoon it into a bowl and give it a good dose of salt and pepper, and try your best not to dive face-first into the bowl and eat the whole thing. Yeah, I enjoyed it that much.
And I should mention that I’m not like a huge superfan of cauliflower itself. It’s okay and all, but served this way is the way to go. So incredibly, surprisingly GOOD. Enjoy!
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
How to Make Cauliflower Puree
Ingredients
- 1 large head cauliflower, trimmed and cut into florets
- ½ cup nonfat milk (or 2% or half & half cream for more rich flavor)
- 1 large garlic clove, smashed
- 1 to 2 tablespoons salted butter (plus or minus, to suit your taste)
- salt and pepper, to taste
Instructions
- Place cauliflower florets in a steamer basket, with an inch of water in a large pot (lid on top). Bring to a boil, then reduce to simmer and steam until the cauliflower is very tender, about 20 minutes. A fork stuck through should glide through easily.
- While the cauliflower is cooking, prepare the milk. Place the milk in a microwave safe bowl (can do in a small pan on the stove too). Add garlic and butter and bring just to a boil. Remove from heat and let sit.
- Place the steamed cauliflower into a food processor or a blender with pureeing capability. Spoon out the garlic from the milk mixture and discard. Pour the milk mixture into the bowl of the food processor and process until the cauliflower is completely pureed. Spoon into a bowl and season with salt and pepper, as desired.
Notes
- Reduce calories/fat further by using a reduced-fat butter. (I prefer the splurge of real butter and half and half cream.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are a few more recipes for people who love cauliflower:
- Southwestern Roasted Cauliflower by Cookin’ Canuck
- Cauliflower Pizza Crust by RecipeGirl
- Spiced Cauliflower “CousCous” by Love and Lemons
- Cauliflower Pepperoni Pizza Casserole by Closet Cooking
- Pickled Cauliflower by RecipeGirl
- Roasted Cauliflower Soup by The First Mess
Looks fantastic! Can’t wait to try this!
I adore cauliflower in any way shape or form, and I think I would eat this entire bowl if it were in front of me. It looks delicious, Lori! 🙂
This has been on my to-try list for way too long! Thanks for the push to finally make it, Lori! Pinning!
I sub coconut oil for butter, coconut milk for milk and also add the garlic into the cauliflower while cooking ~ yum! before giving up potatoes, I did do as the one person asked and used half potatoes/half cauliflower to lower the starch/calories (knew my boys would know if it was all cauliflower LOL)
Love cauliflower – especially beautifully pureed!
this is very similar to the old South Beach ‘faux mashed potatoes’ and my hubby loves them. Just fyi, they call for fat-free half and half. Haven’t made them in a while and will have to put them back in the rotation. Will try your verision next.
I adore roasted cauliflower too and am now starting to see puree more and more. Thanks for the tasty reminder to give it a try!
Wow, Lori, this made my day! I will make it tonight.
Would it be a good idea to add some potatoes? Just to give some thickness to the texture…
Thank you!
sano e gustoso questo purè!!!!
This is one of my favorite sides….I adore cauliflower!!