Pureed Cauliflower
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12-pound head cauliflower
- 1cup milk
- Salt to taste
- 2tablespoons butter
- ⅛teaspoon freshly grated nutmeg
- Freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
98 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 459 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Break cauliflower into florets. Add them to a kettle with cold water to cover. Add ¼ cup milk. Add salt. Bring to a boil and simmer for 15 minutes, or until tender. Drain well.
- Step 2
Put pieces, a few at a time, into the container of a food processor. Blend to a puree. Or put cauliflower through a food mill or ricer. Spoon puree into a saucepan. Heat remaining milk and add it to saucepan. Add butter, nutmeg and pepper. Blend well. Check for seasonings. Serve hot.
Private Notes
Comments
If you puree it for a soup it's fine but too 'runny' in my opinion to serve with a Protein (cooked it to go along Roasted Cod). Will do 1/2 the milk quantity next time and add a Garlic Clove to the pot while boiling to puree with the Cauliflower to give more taste.
Never making mashed potatoes again.
This was delicious and so easy! I prefer to microwave the cauliflower so it’s less watery — combined all the milk and butter, heated and added to processor along with nutmeg — now my go-to recipe! Great jumping off point for other additions like cheese, garlic, etc. — went nicely with roasted chicken — a real keeper!
Great accompaniment for broiled shrimp! Simplified recipe - Boiled cauliflower in water with fresh thyme sprigs and salt. Mashed cauliflower with about 1/2 cup ricotta (instead of milk), butter and pepper - done! I like the coarser texture.
Liked the tip on cooking the cauliflower in the microwave. Drained thoroughly then added milk and butter in the processor till it was the right consistency. Delicious. I'll reheat it at dinnertime to go with roast chicken. Added mascarpone, well because it was staring at me from the refrigerator.
Very bland. I sauteed some aromatics - garlic, onion, leek and added it to the puree, bit it still lacked something.
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