Buttery Puréed Cauliflower

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This dish can replace mashed potatoes. Substitute a few tablespoons of cream for part of the vegetable stock to increase the richness of the dish.

Difficulty: Easy

Hands-on: 10 minutesTotal: 20 minutes

Serves: 4

Ingredients

  • 1 lb. cauliflower florets, chopped
  • 2 cloves garlic, peeled
  • ⅓ cup vegetable stock
  • 1 Tbsp. butter
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. minced scallions

Directions

  • Put the cauliflower, garlic, and stock in a medium-sized saucepan, cover, and simmer for about 10 minutes, until the cauliflower is tender.
  • Drain the cauliflower, reserving the cooking liquid.
  • Transfer the cauliflower to a food processor fitted with a metal blade. Process until smooth, adding the reserved cooking liquid as needed to reach the desired consistency. Add the butter and process. Season with salt and pepper. Transfer to a serving bowl, garnish with scallions, and serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. cauliflower florets, chopped
  • 2 cloves garlic, peeled
  • ⅓ cup vegetable stock
  • 1 Tbsp. butter
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 Tbsp. minced scallions

Directions

  • Put the cauliflower, garlic, and stock in a medium-sized saucepan, cover, and simmer for about 10 minutes, until the cauliflower is tender.
  • Drain the cauliflower, reserving the cooking liquid.
  • Transfer the cauliflower to a food processor fitted with a metal blade. Process until smooth, adding the reserved cooking liquid as needed to reach the desired consistency. Add the butter and process. Season with salt and pepper. Transfer to a serving bowl, garnish with scallions, and serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories60
Total Fat3.5g
Saturated Fat2g
Cholesterol10mg
Sodium330mg
Total Carbohydrate6g
Dietary Fiber3g
Sugars2g
Protein2g