Cauliflower Purée 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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  • Course Sides
  • Cuisine French
  • Keyword 15 Minute Meal, Christmas, Cooking for one, Easypeasy for One, Fall-Winter, For Foodies, Holiday, Vegetarian
Servings Prep Time Cook Time
4 people 5 minutes 15 minutes
Passive Time Total Time
20 min
Servings Prep Time Cook Time
4 people 5 minutes 15 minutes
Passive Time Total Time
20 min
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
  • 1 tbspn unsalted butter
  • 1 small head cauliflower broken into florets
  • 1 cup milk
  • 1/2 cup heavy cream
  • salt to taste
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Cut cauliflower into florets.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

For a vegetarian option, try mixing soy milk with olive oil,

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