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Cauliflower Puree

Posted by on January 14, 2014



This is a side dish that I actually cook a lot. I like to buy the golden cauliflower when I see it in the store, the flavor profile is the same, but it has a beautiful golden hue.  *Note: Go ahead and experiment, but I have noticed that the purple variety becomes  a very odd looking color while cooking, so I do not use it.


1 head cauliflower
5 cloves garlic
1/2 onion, diced
1 cup water or vegetable broth
Horseradish: optional. I like to add about a TBSP to the cauliflower when I am blending.

1. Cut the outer leafy party off of the cauliflower but keep it whole, no need to cut it up. Find a pot with a lid that will fit the whole cauliflower. Put the broth and onions and garlic in, them place the cauliflower in and salt. Cover and simmer until the cauliflower is really soft and will fall apart with some pressure of a spoon. If the cauliflower is not that cooked, but the liquid is gone, add more liquid until it is all cooked.
2.  Blend with a hand blender or food processor. Serve warm.



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