Cauliflower Puré is a beautiful side dish for both elegant and everyday dinners. It’s a wonderful substitute for mashed potatoes as it’s brilliant white and reheats beautifully, it’s also healthy, so a bonus! Try it instead of mashed potatoes one night.
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15 Minute Meal, Christmas, Cooking for one, Easypeasy for One, Fall-Winter, For Foodies, Holiday, Vegetarian
Add the cauliflower to your food processer first, puré to blend, if it looks a bit dry, add a little of the cooking liquid a little at a time. The consistency should be the same as mashed potatoes.
Degree of Difficulty
1smallhead cauliflowerbroken into florets
1/2cup heavy cream
salt to taste
Gather all ingredients before starting recipe.
Cut cauliflower into florets.
Heat 1 tablespoon of butter in deep skillet over medium high heat and add florets, toss in butter and sauté for 3-4 minutes making sure that the florets do not brown.
Add enough (or all) of the one cup milk so that the liquid does not cover the cauliflower, bring to a boil, then reduce to a simmer and cook for 10-15 minutes, or until the cauliflower is soft, but not mushy. Then add 1/2 cup heavy cream and return to a boil, cook for a further 2-5 minutes.
Turn the contents of the pan into a blender and blend while still hot until the mixture becomes a fine purée. Pour into a container and reserve until ready to use.
For a vegetarian option, try mixing soy milk with olive oil,