I know someone will tell you that cauliflower puree tastes just like mashed potatoes, but don’t believe the hype.
While you can make an amazing mashed cauliflower or cauliflower puree, it’s delicious – but it doesn’t compare to mashed potatoes in the least bit.
Pureed cauliflower stands on its own, and with a few simple additions, you can make a light and airy cauliflower puree that pairs well with steak or chicken.
This is a low carb and keto friendly dish. It’s one of my favorites to make, and we thoroughly enjoy having it as a nice little addition to our plates.
Ingredients for cauliflower puree
- 1 head of cauliflower (775g)
- 3 cloves of garlic
- 2 tablespoons of butter (softened)
- ¼ cup of heavy whipping cream
- Salt and pepper to taste
How to make cauliflower puree
Begin by bringing a pot of salted water to a rolling boil
Cut your cauliflower into even pieces. Be sure to remove the stems and any greenery.
Once the water reaches a boil, add in your cauliflower and garlic, and let it boil for 5 minutes, or until you can easily pierce it with a fork.
Drain the water from your pot, and add your cauliflower and garlic to a blender.
Add softened butter, salt, pepper and heavy whipping cream.
Blend the mixture for one minute.
Your cauliflower should be thick and fluffy.
Top with microgreens, or fresh parsley.
Serve in a dish and enjoy!