Easy Cauliflower Puree Recipe

I never thought much about cauliflower until my kids started refusing to eat mashed potatoes. It was always just that vegetable sitting quietly in the produce section, the one I’d pass by without a second glance. My mom had always served it steamed with a pat of butter – nothing special.

That’s until I discovered cauliflower puree, which changed everything for my family. While mashed potatoes need lots of butter and cream to taste good, cauliflower puree is naturally smooth and light. Even better? My potato-hating kids now clean their plates without any bribing or negotiating.

What Kind of Cauliflower Should I Use?

You’ll find white cauliflower most commonly at the grocery store, and it’s perfect for this puree. When shopping, look for heads that are firm and compact with tightly closed florets – any brown spots or loose, spreading florets are signs the cauliflower is past its prime. While white cauliflower is standard, you could also experiment with purple, orange, or green varieties (sometimes called Romanesco) – they’ll work just as well and might add an interesting color to your plate. Just make sure to pick a head that feels heavy for its size and has fresh-looking leaves around the base, as these are good indicators of freshness.

Options for Substitutions

This simple recipe can work with a few substitutions if needed:

• Cauliflower: While cauliflower is really the star here and gives this dish its signature taste, you could try other white vegetables like parsnips or turnips. Keep in mind that the flavor will be quite different. If using frozen cauliflower, make sure to thaw and drain it well first.
• Butter: You can easily swap butter for olive oil, ghee, or your favorite plant-based butter if you’re going dairy-free. For a richer taste, you could use cream cheese or a splash of heavy cream instead.
• Salt: While regular table salt works fine, you could try sea salt or kosher salt. Just remember that kosher salt is less salty by volume, so you might need to add a bit more.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cauliflower puree is overcooking the florets, which can make them waterlogged and result in a runny, flavorless mash – instead, steam or boil them just until fork-tender, about 8-10 minutes.

Another common error is not draining the cauliflower thoroughly enough, so make sure to let the florets sit in a colander for a few minutes and give them a gentle shake to remove excess moisture before blending.

For the smoothest texture, avoid dumping all ingredients into the food processor at once – start by processing the cauliflower alone, then gradually add the butter and seasonings while the machine is running, stopping to scrape down the sides as needed.

If your puree turns out too thick, resist the urge to add water – instead, warm butter or a splash of cream will help achieve the right consistency while keeping the flavors rich.

What to Serve With Cauliflower Puree?

This smooth and creamy cauliflower puree makes an excellent low-carb alternative to mashed potatoes and pairs wonderfully with lots of main dishes. It’s perfect alongside a juicy steak or grilled chicken breast, where it can soak up all those tasty meat juices. For a complete meal, try adding some roasted vegetables like Brussels sprouts or carrots on the side – their slightly crispy edges create a nice contrast to the smooth puree. If you’re keeping things simple, a piece of baked salmon with fresh herbs works great too, and the mild flavor of the cauliflower won’t overshadow the fish.

Storage Instructions

Keep Fresh: Your cauliflower puree will stay good in an airtight container in the fridge for up to 4 days. The butter in the recipe helps keep it smooth and creamy even after being stored. It’s a great side dish to make ahead for busy weeknight dinners!

Freeze: If you want to make a bigger batch, this puree freezes really well. Just put it in a freezer-safe container or bag and it’ll keep for up to 3 months. Pro tip: freeze in smaller portions so you can thaw just what you need.

Warm Up: When you’re ready to enjoy your stored puree, warm it up gently in the microwave or on the stovetop over low heat. Give it a good stir to bring back its smooth texture. If it seems a bit watery after thawing, just heat it up while stirring until any excess moisture evaporates.

Preparation Time	5-10 minutes
Cooking Time	7-10 minutes
Total Time	12-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 120-150
• Protein: 5-7 g
• Fat: 8-10 g
• Carbohydrates: 10-12 g

Ingredients

• 1 cauliflower head, divided into florets
• 1 tablespoon butter
• Salt, to your preference

Step 1: Cook the Cauliflower

Fill a 4-quart pot with water and season it with salt.

Bring the water to a boil, then add the cauliflower florets.

Simmer the cauliflower in the boiling water until it becomes tender, approximately 7 to 10 minutes.

Once cooked, drain the cauliflower, making sure to reserve 1 cup of the cooking liquid for the next step.

Step 2: Blend the Cauliflower

Add the cooked cauliflower and 1/4 cup of the reserved cooking liquid to a blender.

Blend the mixture until it’s smooth.

Gradually add more of the reserved cooking liquid, if necessary, to reach your desired creamy consistency.

Take care to blend in short pulses, allowing the mixture to combine smoothly.

Step 3: Finish with Butter and Seasoning

Add butter to the blended cauliflower and pulse the blender until the butter is fully incorporated and the puree is creamy.

Taste and season with salt as needed to enhance the flavor.

Your cauliflower puree is now ready to serve!