Cauliflower Puree
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium heads cauliflower
- 12tablespoons unsalted butter, or 1½ sticks
- Salt to taste, if desired
- Freshly ground black pepper to taste
- Nutmeg to taste
- Mild Hungarian paprika to taste
Nutritional analysis per serving (10 servings)
163 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break cauliflower into florets and steam or cook in boiling water until barely tender. Drain and run under cold water to stop cooking.
- Step 2
Place in a food processor and, using steel blade, process together with butter to a puree.
- Step 3
Season with salt, pepper, nutmeg and paprika. Refrigerate if desired.
- Step 4
To serve, heat thoroughly, thinning with milk if necessary.
Private Notes
Comments
Too much butter I used 1/2 stick and it tasted fine Be conservative with the spices
Made mine with a splash of light cream and some grated parmesan. Delicious!
I was looking for something different to do with cauliflower- I had a head of purple cauliflower- followed the cooking directions but used half water & half oat milk. Reduced the butter as other commenters suggested. Used Florida seasoned pepper, a very little bit of salt, nutmeg & paprika. No need for the processor- used immersion blender. Served under roasted halibut with a tomato curry sauce. Yum!
I added some Greek yogurt. Delicious.
I did use about half the butter suggested. I served it with spicy shrimp, so omitted the nutmeg, and added a touch of heavy cream to thin it out a bit. Plenty of salt and pepper. It was yummy.