Cauliflower Puree

Cauliflower Puree is a dish of pureed cauliflower prepared with butter, parmesan cheese and cream, usually served as a side dish and best paired with steaks and fish.


I wanted to try this for a long time but we always use up our cauliflower on the different recipes I post here up until now when I bought a really large head and used just a quarter of it on my stir fry. The remaining three quarters are them made into this delicious side dish that can replace mashed potatoes anytime. Surprisingly it tasted nearly similar to mashed potatoes, the only distinguishing bit is the texture since I did not finely puree it, but I guess if I made it silky smooth then some people might not notice it. I love this dish, as simple as a mashed potato but cooks quicker, just add in some butter, parmesan cheese and cream then it can be the perfect side for any grilled meats or fish.

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Cauliflower Puree

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Global

Description

Cauliflower Puree is a dish of pureed cauliflower prepared with butter, parmesan cheese and cream, usually served as a side dish and best paired with steaks and fish.


Ingredients

Scale
  • 1 small head white cauliflower (approx. 700 g), cut into small florets
  • 25 g butter, softened
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup cream
  • salt

Instructions

  1. In high heat bring a large saucepan of water to the boil, add the cauliflower, and cook for 15 minutes or until cauliflower is cooked and tender.
  2. Drain liquid, then place cauliflower back to the saucepan
  3. Add the rest of the ingredients and using a stick blender, puree cauliflower until almost smooth.


Recommended

9 Responses

  1. Sounds nice with butter and my favourite Italian hard cheese!

  2. Eva Taylor says:

    We make this dish quite regularly to replace mashed potatoes, although we prefer it puréed quite smoothly. We love to roast the cauliflower with a bit of olive oil and salt; roasting really brings out the sweetness but it will be more golden in colour.

  3. Chef Mimi says:

    Fabulous. I used to do more purées with vegetables. Now I can’t remember the last time I made one! Interesting. I used to also mix potatoes with other vegetables. Probably when my kids were home!!!

  4. Cheese? Butter? Cream? Cauliflower? Count me in! Wonderful flavors and texture to be sure!

  5. I love pureed cauliflower and you are right, if pureed smooth enough, people do realize that it is not mashed potatoes.

  6. suituapui says:

    Nice substitute for mashed potatoes. We usually have it oven-baked with cheese or just boiled lightly with a pinch of salt.

  7. I’m so glad cauliflower is finally getting the love it deserves! It really is such a versatile vegetable, but I like it best when it can shine in the spotlight, rather than act as bland filler. This is the perfect example!

  8. I haven’t made a cauliflower puree in what seems like forever. Used it do it often. I should get back You can add all sorts of flavorings, too, which is nice. Yours looks terrific — thanks.

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