Creamy Cauliflower Purée
Who needs mashed potatoes when you have this creamy, dreamy cauliflower purée? Velvety smooth, buttery, and packed with flavour, this dish is a game-changer for weeknight dinners or holiday spreads. Whether you’re going for a low-carb swap or just want something a little lighter, this easy recipe delivers all the comfort without the heaviness. Plus, it pairs perfectly with everything from roasted meats to grilled veggies.
Equipment
- Food Processor
Ingredients
- 1 medium head of cauliflower cut into florets
- 2 tbsp butter or olive oil for a lighter version
- ¼ cup heavy cream or milk for a lighter version
- 2-3 cloves garlic minced (optional, for extra flavour)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional, for added richness)
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 8-10 minutes, or until they are very tender when pierced with a fork. • Alternatively, you can steam the cauliflower for 10 minutes.
- While the cauliflower is cooking, melt the butter in a small pan over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. This step adds extra depth of flavor, but you can skip it if you prefer a simpler taste.
- In a separate small saucepan, gently warm the heavy cream (or milk) over low heat until just warm to the touch—do not let it boil. This step will help create a smoother purée.
- Once the cauliflower is cooked, drain it well and return it to the pot or transfer to a blender or food processor.
- Add the sautéed garlic (if using), butter, heavy cream (or milk), and a pinch of salt and pepper. Blend until smooth and creamy. You may need to scrape down the sides a few times to get everything evenly puréed.
- If the purée is too thick, you can add a little more cream or milk until you reach your desired consistency.
- Taste and adjust the seasoning with more salt, pepper, or a sprinkle of Parmesan cheese if desired.
- Spoon the creamy puréed cauliflower onto plates, and garnish with fresh herbs or a drizzle of olive oil and enjoy
Notes
This creamy purée is the perfect side to complement savoury dishes like roasted pork or chicken, and it’s a great low-carb alternative to mashed potatoes!
- For a vegan version, use olive oil and plant-based milk like almond milk or oat milk instead of butter and cream.
- For extra flavour, add a pinch of nutmeg, fresh herbs, or a squeeze of lemon juice to brighten it up.
- Stovetop: Warm over low heat in a saucepan, stirring occasionally. Add a splash of milk or cream if needed to restore creaminess.
- Microwave: Heat in 30-second intervals, stirring between each, until warmed through.
- Oven: Cover with foil and bake at 300°F (150°C) for about 10–15 minutes until heated.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife