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Creamy Cauliflower Puree

This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder

  • servings: 12




  • 5 pounds cauliflower, broken into very small florets
  • 1 cup (2 sticks) unsalted butter
  • 2 cups heavy cream
  • Freshly grated nutmeg
  • Coarse salt and freshly ground white pepper


  1. Step 1

    Melt butter in a large, wide saucepan over medium-low heat. Add cauliflower and cook, stirring frequently, about 5 minutes. Add cream, 1/4 cup water, and season with freshly grated nutmeg, salt, and pepper. Bring to a simmer; cover and reduce heat to low. Let simmer for 10 minutes.

  2. Step 2

    Working in batches, transfer cauliflower mixture to the jar of a blender or bowl of a food processor; blend until smooth. Season with salt and pepper and serve hot.

The Martha Stewart Show, November 2009