Cauliflower puree
Create a velvety cauliflower puree with just 3 simple ingredients: fresh cauliflower, rich butter, and flavorful parmesan cheese. Perfect as a side dish or a low-carb alternative to mashed potatoes!
- 08 Apr 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 3 Ingredients
Cauliflower puree is a versatile and delicious side dish that can complement a variety of main courses. It offers a creamy texture and rich flavor, while being a healthier alternative to mashed potatoes. This recipe combines cauliflower with butter and Parmesan cheese to create a smooth and tasty puree that your family and guests will love.
Ingredients:
Instructions:
- Start by removing the leaves and the stem from the cauliflower.
- Cut the cauliflower into evenly-sized florets to ensure even cooking.
- Fill a large pot with water and bring it to a boil.
- Add a pinch of salt to the boiling water for seasoning.
- Carefully place the cauliflower florets into the boiling water.
- Let the cauliflower cook for about 8-10 minutes or until tender. You should be able to easily pierce the florets with a fork.
- Once the cauliflower is tender, drain it in a colander.
- Let it sit for a few minutes to allow excess water to drain and to cool slightly.
- Transfer the cooked cauliflower to a food processor or blender.
- Add 2 tablespoons of butter.
- Blend until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender occasionally to ensure everything is evenly mixed.
- Once you have a smooth puree, add 1/3 cup of grated Parmesan cheese.
- Blend again until the cheese is fully incorporated and the puree is velvety smooth.
- Taste the puree and add salt and pepper if needed. Blend briefly to mix any added seasoning.
- If the puree is too thick, you can add a splash of milk or cream to reach your desired consistency, blending until smooth.
- Transfer the cauliflower puree to a serving dish.
- This puree is best served warm and can be a excellent accompaniment to a variety of main dishes.
Tips:
- Steam or boil the cauliflower until it is very tender. This will ensure a smooth and creamy puree.
- Use a food processor or blender to puree the cauliflower for the best texture. If needed, add a little milk or cream to reach your desired consistency.
- Season the puree with salt and pepper to taste. You can also add garlic or herbs for extra flavor.
- Make sure the Parmesan cheese is finely grated to ensure it melts evenly into the puree.
- For an even richer flavor, you can roast the cauliflower before pureeing it.
This cauliflower puree recipe is a simple yet flavorful way to enjoy a healthy side dish. The combination of buttery richness and Parmesan cheese enhances the natural taste of the cauliflower, making it a delightful addition to your meal. Serve it warm and enjoy the creamy texture and savory flavor that pairs well with any main course.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 4.50g | 12% |
| Sugar 4.35g | 4% |
| Fat | |
| Fat 9g | 10% |
| Saturated 4.74g | 16% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 100mg | 19% |
| Vitamin B1 0.11mg | 10% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.42mg | 25% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 110mg | 120% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 36ug | 30% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.98mg | 9% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 690mg | 20% |
| Selenium, Se 3.66ug | 7% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.90mg | 8% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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