RECIPES | Cauliflower Puree

Cauliflower Puree

This puree is light as a feather, simple and delicious. You can use olive oil instead of butter and a little broth instead of milk; you could add a little nutmeg or any number of herbs or other spices. You could enrich it with cheese and/or cream.  


  • Sub olive oil and broth for a vegan version
  • Add a little nutmeg and/or finely chopped parsley
  • For an even creamier texture add one small, diced potato to the mix

Serves 4


  • 1 small to medium head cauliflower, washed, trimmed and chopped into small pieces, including stem/core (about 6 cups chopped)
  • 2 small garlic cloves, peeled and left whole
  • 1 ½ tablespoons butter 
  • ¼  - ⅓ cup whole milk 
  • ½ teaspoon Dijon mustard (optional)
  • Salt and freshly ground pepper
  • Chopped chives, for garnish


  1. Steam the cauliflower and garlic until very tender, about 10-12 minutes, or simmer it in 1 cup water.
  2. Drain the cauliflower (reserving the cooking/steaming liquid in case you want to thin your puree at the end) and garlic and put in a food processor and add the remaining ingredients.
  3. Process until smooth. Taste and adjust seasoning. Serve hot or warm.