This recipe comes from a few years ago when my family wasn’t eating grains, dairy, sugar and many other delicious things. (This post explains why we were doing that.) Thankfully those days are behind us! But the best thing that happened from that experience was some new and different recipes that I never would have cooked before that time. My kids learned to eat some new things and it opened them up to some new foods I hadn’t really thought about or even attempted to cook.
Easy Cauliflower Puree is my favorite thing to make when I’m scrambling to put dinner on the table. Its about 20 minutes from start to finish. Also, it can be put on subbed by replacing the sweet potatoes on top of the Cottage Pie. Don’t knock it until you’ve tried it!
I will say this: I don’t pretend this is potatoes. We call it cauliflower and they still eat it! Haha! It has a different flavor but it can be seasoned as such.
Sometimes I add other ingredients if we want to mix it up:
1/2 cup greek yogurt or sour cream and 1/2 cup shredded cheese
2 TBL butter and 1/2 cup milk
3 chopped slices of bacon and sautéed chopped onion and jalapeños.
Easy Cauliflower Puree
World’s best and easy cauliflower puree. I promise. Of all the recipes I make on a regular basis, I use this one the most.
You will need:
1 large pot to cook in
an immersion blender like this one (or traditional blender)
Ingredients:
cauliflower head (mine was about 9-10 inches across)
1 TBL olive oil
3 garlic cloves, chopped
1 1/2 cup chicken broth
salt and pepper
Directions:
Cut the cauliflower into quarters. Diagonally chop the core out of each quarter and roughly chop into 2-3 inch pieces. Neatness doesn’t count here!
Add the oil and cauliflower all in the pot on medium high heat. Stir until the cauliflower stars to brown in a few spots, 3-4 minutes.
Add the garlic cloves and continue stirring for 2 more minutes. Add the chicken broth and salt and pepper. Turn heat down to medium low and cover. Cook 15-18 minutes, stirring 1 -2 times. Add a splash of broth if it cooks away to quickly.
When florets are soft and easily mashed with a spoon, turn off heat and blend with immersion blender until smooth. (Either in pot which is easier or spoon into traditional blender.)
Taste for seasoning.
This is what my kids look like after dinner:
Told ya 😉
- cauliflower head (about 9-10 inches diameter)
- 1 TBL olive oil
- 3 garlic cloves, chopped
- 1½ cup chicken broth
- salt and pepper
- Cut the cauliflower into quarters. Diagonally chop the core out of each quarter and roughly chop into 2-3 inch pieces. Neatness doesn't count here!
- Add the oil and cauliflower all in the pot on medium high heat. Stir until the cauliflower stars to brown in a few spots, 3-4 minutes.
- Add the garlic cloves and continue stirring for 2 more minutes. Add the chicken broth and salt and pepper. Turn heat down to medium low and cover. Cook 15-18 minutes, stirring 1 -2 times. Add a splash of broth if it cooks away to quickly.
- When florets are soft and easily mashed with a spoon, turn off heat and blend with immersion blender until smooth. (Either in pot which is easier or spoon into traditional blender.) Taste for seasoning.
- Additional stir-in for extra flavor:1/2 cup greek yogurt or sour cream and ½ cup shredded cheese OR 2TBL butter and ½ cup milk OR 3chopped slices of cooked bacon and sautéed chopped onion and jalapeños.
Please let me know what you thought of the Easy Cauliflower Puree! I would love to hear from you!