This stuff is so good.. it’s so silky and creamy, I don’t even miss mashed potatoes. I have tried mashed cauliflower and it doesn’t even come close to this cauliflower purée. I think I could eat this whole recipe on my own, all at once. And I could.. because a large head of cauliflower is only 200 calories with tons of potassium, protein, fiber, and vitamin C.
In other news, Kate’s Better Bite is now on Twitter! If you have a Twitter account, follow me @KatesBetterBite. I’m completely new to Twitter but I think I’m figuring it out pretty quick. I read somewhere that in order to gain followers, you should devote your life to Twitter for one or two months….umm.. What? Are you kidding?? I don’t have one or two months for Twitter, I think I would go crazy! Social media is great but I like to get away from it every day.
Anyway, back to the cauliflower purée, you have to try it! I’m sure I’ve said this before but I don’t even like raw or roasted cauliflower and I love this purée – it’s delicious!
I use a blender for this cauliflower purée. I recommend a blender over a food processor to make sure the purée turns out silky smooth. I don’t think the results would be the same with a food processor, so only try at your own risk.
Also, the butter in this recipe is not optional – do not skip the butter! Cauliflower is pretty flavorless so everything you add (or do not add) will significantly alter the taste. If you do not like garlic, don’t add a lot but I recommend at least 1 clove for a light flavor boost.
- 1 head cauliflower (medium or large)
- 4 small or medium garlic cloves, minced
- 1.5 Tbsp butter, unsalted
- 3 cups chicken or vegetable broth, low sodium
- 3 cups water
- 1 tsp salt
- 1 tsp black pepper
- Dill or parsley, chopped (optional)
- Wash and chop cauliflower (remove most of the stalks) and put in a large pot.
- Fill pot with 3 cups broth and 3 cups water. Bring to a boil and allow to boil for 7-10 minutes or until you can easily put a fork through the cauliflower.
- Meanwhile, melt the butter in a skillet over medium heat. Add the minced garlic and cook until it’s fragrant. Make sure the garlic doesn’t burn. Transfer the garlic and butter to a blender.
- Using a slotted spoon, transfer the cauliflower to the blender. Add 3 Tbsp of the cooking liquid, salt, and pepper to the blender. Blend for a minute until the puree is very smooth; pause blending to scrape down sides a couple of times.
- Mix in fresh herbs (optional step).