20 minutes
A smooth and creamy cauliflower puree that serves as a delightful alternative to mashed potatoes.
Cauliflower, cored and coarsely chopped
0 lb
teaspoons
tablespoons
to taste
to taste
1. Prepare Cauliflower
Pulse the cauliflower in a food processor until it resembles small, grain-like pieces similar to raw couscous.
2. Steam Cauliflower
Bring ½ cup of water to a boil in a medium saucepan. Add the cauliflower, reduce the heat, and partially cover the pan. Steam for about 10 minutes until tender and most of the water has evaporated.
3. Evaporate Remaining Liquid
Remove the lid and stir frequently with a rubber spatula for about 5 minutes to evaporate any remaining liquid.
4. Puree Cauliflower
Rinse out the food processor bowl and return the cauliflower to it. Add the kosher salt and puree the mixture while gradually incorporating the olive oil until smooth and velvety.
5. Adjust Consistency
If a thinner consistency is preferred, add 3 to 4 tablespoons of water to the mixture in the food processor until desired texture is reached.
6. Season and Serve
Season the puree with fresh lemon juice, freshly ground black pepper, and additional salt to taste. Serve warm.
Stir in grated Parmesan, Gruyère, or your favorite cheese into the warm puree until melted and smooth for a decadent twist.
Blend in a generous handful of grated Parmesan, Pecorino, or aged cheddar cheese for a rich, savory note. You can also top the finished puree with a sprinkle of crispy breadcrumbs for added texture.
Infuse your puree with the sweet, mellow flavor of roasted garlic by adding a head of garlic, top sliced off and drizzled with olive oil, wrapped in foil, and roasted until soft. Squeeze the garlic cloves into the cauliflower puree during blending. Add fresh thyme leaves for an aromatic lift.
Drizzle truffle oil over the finished puree and gently stir to incorporate, adding an elegant, gourmet touch suitable for fine dining.
Incorporate a drizzle of truffle oil and some finely chopped fresh chives into the puree after blending. Truffle oil adds an earthy, luxurious element, while chives contribute a mild oniony sharpness.
Look for a fresh, tightly packed head with crisp, white florets and vibrant green leaves. Avoid brown spots or loose sections.
Use a high-powered blender or food processor and blend while warm, starting on low speed to prevent gumminess.
Roast the cauliflower with olive oil to caramelize and develop rich, nutty flavors, instead of boiling which may result in less flavor.
Adjust the consistency with cooking liquid if too thick, or cook over low heat to thicken if too thin.
Generously season with salt and consider white pepper for a subtle heat. Taste and adjust as you blend.
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