Rating: 4.05 stars
19 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 19 Ratings

Substitute this low-calorie, low-fat puree for mashed potatoes or use it as a building block for a variety of meals, such as Cauliflower Risotto.

Everyday Food, October 2011

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Credit: Con Poulos

Recipe Summary test

Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until very tender, 18 minutes. Transfer cauliflower to a food processor and season with salt and pepper. Add broth and process until smooth, scraping down side as needed (add more broth for a thinner consistency, if desired). To serve, transfer to a bowl, season to taste with salt and pepper, and drizzle with olive oil. Puree can be refrigerated in an airtight container, up to 3 days.

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Cook's Notes

  • Quick ideas for using cauliflower puree:
  • Add additional chicken or vegetable broth and let simmer for a satisfying soup.
  • Mix with cream or milk, toss with pasta, and sprinkle with Parmesan.
  • Stir in more olive oil and fresh herbs and serve with crackers as a light dip.
  • For simple ravioli, add roasted garlic; seal between wonton wrappers and cook.
  • Spread on crostini and top with chive for an easy appetizer.
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Reviews

19 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2