Cauliflower Puree Recipe

Looking for an easy Cauliflower Puree recipe? Learn how to make Cauliflower Puree using healthy ingredients.


Submitted by shannonikerd

Makes 4 servings



Mashed potatoes really serve primarily as a silky, textural vehicle for butter, cream, and salt, in my view. Cauliflower does an excellent job as well ? and considering all the other carb sources on your table today, there's no harm in a whipped white dish that contains few of them. Steaming works better than boiling for this purée because boiling leaches flavor out of the cauliflower. You can get a big pot with a steamer insert anywhere for about $20.00. But go ahead and boil if you need to; just use less liquid to thin the purée. (The cauliflower will have absorbed a lot of water in boiling.) There's no law that says you can't purée other quick-cooking vegetables as well; imagine whirled peas, as the Phish fans used to exhort on their Volvo bumpers. The bright green color looks fantastic on a plate.

Recipe Ingredients for Cauliflower Puree

2 pounds cauliflower
3 tablespoons unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Recipe Directions for Cauliflower Puree

  1. Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there's still a little texture there. (Tooth, it's called.) Stir the cauliflower well a few times while it's steaming so that it cooks evenly.

  2. Dump about half of the cauliflower into a food processor. Measure out 3/4 cup of the steaming liquid, and pour in about 1/4 cup; purée until smooth. Now dump the rest of the cauliflower on top, add about 1/3 of the remaining liquid, and purée again. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, salt, and pepper through the feed tube. Taste for seasoning and serve hot. (You can reheat over low heat in the same pan if you're not eating immediately.)

Categories

Side Dish

Nutrition Facts
Serving Size 238.7g
Amount Per Serving
Calories
133
Calories from Fat
79
% Daily Value*
Total Fat
8.8g
14%
Saturated Fat
4.4g
22%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
565mg
24%
Potassium
691mg
20%
Total Carbohydrates
12.1g
4%
Dietary Fiber
5.7g
23%
Sugars
5.4g
Protein
4.5g
Vitamin A 6% Vitamin C 175%
Calcium 5% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in dietary fiber
  • High in pantothenic acid
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sodium
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