Name: Cauliflower Purée
Prep time: 15 min
Cook time: 10 min
Ingredients: 1kg cauliflower florets – one medium to large head of cauliflower; 1 teaspoon fine salt; 8g/2 cloves of garlic , peeled and left whole; 30g unsalted butter; 25g parmesan cheese, finely grated; 55g sour cream; 1 – 3 tablespoons cooking water; Salt and pepper, to taste

Jump to Recipe

Cauliflower Purée is a wonderful, low carb alternative to mashed potatoes. If you can serve mash potatoes with a dish, you can replace them with Cauliflower Purée. Or, if you are greedy like me, it is gorgeous off a spoon directly out of the pan you have made it in!

This luxuriously, creamy, velvety smooth side dish is surprisingly quick and easy to make, extremely versatile to use and, you will genuinely feel like you are serving food worthy of a top class restaurant!

How to make Cauliflower Purée

Where is this recipe from?

There are many similar yet different recipes around for Cauliflower Purée. This recipe is my favourite; it is from the fabulous Recipe Tin Eats.

Collect all your ingredients together:

cauliflower florets – one medium to large head of cauliflower
fine salt
garlic , peeled and left whole
unsalted butter
parmesan cheese, finely grated
sour cream
cooking water
salt and pepper, to taste

How to make this incredible side dish:

Break/cut the cauliflower into florets and place in a saucepan with the 2, peeled but whole, cloves of garlic. Cover with boiling water. Bring to a simmer, add the teaspoon of salt and cook until very soft. Around 10 minutes.
Remove a small jug of cooking water and set aside. Drain the cauliflower well.
Transfer the cauliflower to a food processor and add the butter, parmesan cheese and sour cream.
Blitz until it forms a smooth purée. Add some cooking water, if necessary, to achieve the consistency you are looking for.
Taste and add any extra salt and pepper, to taste.
Serve dotted with extra butter and sprinkled with chopped parsley or chives.

**Served here with Scallops, cauliflower puree, hazelnut and soy sauce, cured meat chips – a dish from Lyngen Lodge**

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Cauliflower Purée

Cauliflower Purée is a wonderful, low carb alternative to mashed potatoes. If you can serve mash potatoes with a dish, you can replace them with Cauliflower Purée.

Course Side Dish

Keyword Cauliflower, Purée

Prep Time 15 minutes

Cook Time 10 minutes

Servings 4

Ingredients

1kg cauliflower florets – one medium to large head of cauliflower
1 teaspoon fine salt
8g/2 cloves of garlic , peeled and left whole
30g unsalted butter
25g parmesan cheese, finely grated
55g sour cream
1 – 3 tablespoons cooking water
Salt and pepper, to taste

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Break/cut the cauliflower into florets and place in a saucepan with the 2, peeled but whole, cloves of garlic. Cover with boiling water. Bring to a simmer, add the teaspoon of salt and cook until very soft. Around 10 minutes.
Remove a small jug full of cooking water and set aside. Drain the cauliflower well.
Transfer the cauliflower to a food processor and add the butter, parmesan cheese and sour cream.
Blitz until it forms a smooth purée. Add some cooking water, if necessary, to achieve the consistency you are looking for.
Taste and add any extra salt and pepper, to taste.
Serve dotted with extra butter and sprinkled with chopped parsley or chives.

Recipe Notes

Equipment:

kitchen scales and measuring spoons
chopping board and knife
large saucepan and sieve or colander
small jug
food processor

How can I serve Cauliflower Purée?

Where is this recipe from?

There are many similar yet different recipes around for Cauliflower Purée. This recipe is my favourite; it is from the fabulous Recipe Tin Eats.

Cauliflower Purée