Tuesday, August 31, 2010

Cauliflower Puree

We're getting tired of the same old vegetables and the same of old sides. So what to do? I started googling. Doesn't sound so good. Is that a real verb yet? Sounds kind of funny to "google" and talk food in the same paragraph. But Google to the rescue.

And I found one! Hot, Buttered Cauliflower Puree at Food and Wine online, one of my favorite magazines! There's always a do-able recipe in there. This was definitely do-able. The original recipe called for a nice amount of heavy cream and butter. That wasn't happening here. There was no way anyone was schlepping out for cream, especially with my habit of last minute and dinner was heading towards 7:30pm. But I did have the cauliflower so I went ahead anyway!  A little too much butter for this family these days, so I cut down the butter and had two choices, 1% or skim! I went with the 1% milk. You can see the original recipe at Food and Wine, but have to say this turned out very rich and creamy using the milk. Would be lovely for company or just an every day kind of side. This one's a keeper!

Hot, Buttered Cauliflower Puree
Source: Food & Wine, recipe by John Besh
Printable Recipe

2 heads of cauliflower, cored and separated into florets
1 1/2 cups 1% milk)
1/2 stick unsalted butter
cayenne pepper

Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Or you can steam them in a microwave for 10 or 15 minutes until soft and tender. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.

In a small saucepan, combine the heavy cream with the butter and some salt; bring to a simmer over moderate heat just until the butter is melted.

Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with more salt, if it needs it, and a bit of cayenne. Just before serving, reheat the puree in the microwave for a few minutes, stirring occasionally.

The cauliflower puree can be refrigerated overnight and reheated in a microwave; stir occasionally.


  1. I love pureed cauliflower! Years ago during the Atkins diet craze, it was a common substitute for mashed potatoes in restaurants around here.

  2. Haha, I can fool Zee (hardly eats cauliflower) and pretend that this is mashed potatoes. You are so creative and resourceful!

  3. I love cauliflower but not sure if I would like it pureed...that would be too much butter and cream for even me!

  4. I make this a lot but don't use butter or cream. A few wedges of 35 cal lauging cow cheese a few cloves of roasted garlic and just a tiny splash of skim milk. Throw it in the food processor and It still comes out creamy and delicious without half a stick of butter!

  5. Thanks for the comments!

    Could you imagine, the original called for 1 1/2 sticks AND cream! and it ws plenty rich without the cream and less butter. The cheese sounds great, thanks!

  6. I love cauliflower and I also love anything pureed. I think it looks quite elegant on the plate. I'll be giving this a try.

  7. This comment has been removed by the author.

  8. I am another cauliflower lover and this sounds delicious! I'm so glad to hear it tasted great without all the added fat.


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