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Cauliflower Puree

December 18, 2009

I am posting some recipes I made this Thanksgiving for our nontraditional meal, but they’re good for anytime and aren’t specifically

cauliflower puree

Thanksgiving fare.  The first is cauliflower puree, which I’ve been meaning to try for a while because it’s often billed as a low-carb and low-calorie substitute for mashed potatoes.  It turned out just like I hoped- very flavorful and light, and honestly easier than potatoes since you don’t have to do all the peeling and mashing.  I’m definitely making these again.  This recipe loosely comes from Ted Allen’s The Food You Want to Eat and serves 8 (and can be easily halved).


2 heads cauliflower, cored and cut into florets

4 T unsalted butter

1/4-1/2 c vegetable or chicken stock

salt and pepper to taste


Bring 1″ of boiling water to boil in a large pot with a steamer.  Add florets and steam for 10-15 minutes, until cauliflower is tender- but not mushy- when tested with a knife.

Immediately put steamed cauliflower in a food processor and add butter and 1/4 c stock.  Puree until smooth, adding more stock if needed- you want to use as little liquid as possible to get a smooth consistency.  Season with salt and pepper to taste and serve hot.

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