Wednesday, July 23, 2014

Buttery Cauliflower Puree

I finally tried this creamy, tasty side dish and I can't figure out what took me so long.

I took a risk the other night when I decided to make a cauliflower puree.  Hubby and Sweet Girl love mashed potatoes and I didn't want to disappoint them when they saw this great side dish on their plates that looked like potatoes at first glance.

I figured a recipe from John Besh couldn't disappoint anyone though - am I right?  

It was a different flavor and texture and not expected, the first bite made you stop and say, "wait - what is this?" and then ...... we devoured the entire pot (true story.)  

And now I am wondering what took me so long to try making a cauliflower puree.  This was so simple even though it had an additional step of roasting the cauliflower before pureeing.   I hadn't seen this step in most recipes but it is well worth the extra few minutes you wait for it. I could snack on roasted cauliflower all day (and I do - a lot.) So I knew this step was definitely going to add something great to this dish.  

Have you tried cauliflower puree yet?  What is the one dish you want to try but have not had a chance to make yet?

recipe from Food & Wine
2 heads of cauliflower , cored and seperated into 2 inch florets
2 cups heavy cream (I used milk)
1 1/2 sticks unsalted butter
cayenne pepper

Preheat the oven to 325°. Bring a large pot salted water to a boil, cook the cauliflower until tender, about 7 minutes. 
Drain the cauliflower well. Spread it  out on a large rimmed baking sheet and bake for about 5 minutes, to dry it out.
In a small saucepan, combine the cream and the butter and 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.  
Season to taste with salt and cayenne pepper.

Other cauliflower dishes you may enjoy:
Roasted Chickpeas and Cauliflower

Curried Cauliflower Steak

Christmas Crudite'

Last year at this time I made Pati Jinich's Amazing Carnitas

Two years ago I made Beer Can Chicken

Three years ago I made Brown Sugar and Balsamic Glazed Pork

Linking up to these happening parties!


  1. How awesome that it was received so well! I still haven't gone the cauli "mashed potatoes" route yet, but it's about time I tried it!

  2. Hi Danielle,
    I love your Butterey Cauliflower Puree, it looks delicious! Thanks so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen


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