Everyday Cauliflower Puree
This everyday cauliflower puree is one of my favorite back pocket side dishes. You can make it ahead of time, and repurpose it for meals throughout the whole week – even breakfast!
It’s got the comfy vibes of creamy mashed potatoes, but with more nutrient-dense cauliflower. It’s also a great way to cut back on the carbs if you’re looking to do that. π
First things first you need a head of cauliflower.
I usually try to get one that’s on the smaller side, but if they only have big ones I’ll just use what I need and save the rest for something else.
(The extra cauliflower that I had here I steamed and then froze to use in hidden cauliflower smoothies)
If you want a lot of puree, go ahead and use the whole head of cauliflower!
The other ingredients for this everyday cauliflower puree are simple, and include:
- A little bit of broth – I like to use homemade bone broth for added health benefits, but I’ll also use store-bought broth if I don’t have homemade on hand!
- Full fat coconut milk – this really helps the puree turn out ultra creamy, but you can use any milk you have on hand or love
- Grass-fed ghee – ghee is clarified butter. It’s not only super delish, but also has health benefits and has been used for thousands of years in Ayurvedic medicine
- Garlic – delicious, duh, and great for gut health, heart health, immunity, and fighting off vampires! ππ§π½
- Salt – flavor! I love to use a natural salt like Himalayan salt or sea salt
How to make the puree:
To get cookin, you simply add the everything but the ghee to a pot, cover, and simmer until the cauliflower is tender. I never measure, just eyeball it.
Side note: following a recipe to a tee feels boring to me. I think it’s so much more fun to experiment, taste, adjust, and see what turns out! What about you?
Then…
Once the cauliflower florets are tender (check them with a fork) you’ll want to transfer everything to a food processor.
Add a little bit of ghee and give it a whirl!
I let my food processor go for a while until the puree is SUPER creamy.
Then I taste to see if it needs any more coconut milk, ghee, or salt. (better to start out with less and add more until you get it just right for your taste)
Here’s a little video so you can see just how easy it is:
This everyday cauliflower puree was a part of the 5 Nights of Easy Eats post I did a while back. It’s perfect paired with chicken, with scallops, as the base for meatballs and marinara, as a sub for mashed potatoes on shepard’s pie, etc, etc…
It’s also BANGIN for breakfast with a soft boiled egg on top and maybe some wilted greens πThe options are endless!
Some cauliflower puree visual inspo
Ingredients
- 1 small-ish head of cauliflower, cut into florets
- 1-2 cloves of garlic
- Salt (start with a generous pinch and add more to get it just how you like it)
- About 1/2 cup broth
- 1/4 cup - 1/2 cup full fat coconut milk (or your favorite milk)
- About 1 tablespoon ghee or butter
Instructions
- Add cauliflower florets, garlic, broth, coconut milk, and salt to a pot and bring to a simmer. Cover and cook until cauliflower is fork-tender (5-10 minutes)
- Transfer everything to a food processor and add ghee. Blend until smooth. Taste, and adjust by adding more coconut milk, ghee, or salt.
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