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Side Dishes

Cauliflower Puree

Cauliflower Puree is a tasty side dish made with cauliflower and potatoes that pairs perfectly with any meat, fish or vegetarian main course.
Recipe Cauliflower Puree
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Servings for 4 people

Cauliflower Puree is a tasty vegetarian side dish that began as a variation on classic Mashed Potatoes. Made with white cauliflower and potatoes, Cauliflower Puree is a low-calorie dish you can pair with any meat, fish or vegetarian main course.

What makes this recipe for Cauliflower Puree special is that even people who are not fond of cauliflower enjoy it, so it is perfect for kids or for when you want to surprise your guests with an original dish that everyone will like.

The delicate, unique flavor of Cauliflower Puree can be enriched with a little chives: chop them into small pieces and stir them into the mixture once cooking is done, mixing well.

Ingredients for 4 people

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Method

  1. To make the Cauliflower Puree, start by washing and trimming both the potatoes and the cauliflower. Peel the potatoes and cut them into medium wedges. Separate the cauliflower florets and cut the larger ones in half.
    Cauliflower Puree, step 1: cauliflower florets and potato wedges ready to cook
  2. Fill a large saucepan with 1/2 liter of water, add the potatoes, the cauliflower and a pinch of salt and cook over medium heat until the water boils. When the water comes to a boil, turn the heat down to low, cover with a lid and keep cooking for another 20 minutes.
    Cauliflower Puree, step 2: potatoes and cauliflower cooking in a saucepan of water
  3. Check that both the potatoes and the cauliflower are cooked, then pour in the milk in a thin stream while blending everything with an immersion blender. When you have a thick, smooth cream, cook it over medium heat for about 5-10 minutes, making sure the mixture never comes to a boil.
    Cauliflower Puree, step 3: blending the vegetables with the milk using an immersion blender
  4. When the mixture is ready, take the saucepan off the heat, season with salt and pepper, add nutmeg to taste, a few small pieces of butter and a little Parmigiano Reggiano, mix everything well and finally serve the Cauliflower Puree piping hot. Finally, remember to download our App with exclusive content and fewer ads!
    Creamy cauliflower puree

Variations and Alternatives

If you like, you can add other ingredients to your Cauliflower Puree, such as almonds, broccoli, carrots, garlic or grated cheese.

Cauliflower Puree in the Thermomix

If you like, you can use the same amounts given in the recipe to make a perfect Cauliflower Puree in the Thermomix.

To make it, fit the butterfly whisk and put the cauliflower florets, the diced potatoes, the milk and the salt in the mixing bowl. Cook for 35 min at 90 °C (194 °F) on speed 1.

Finally, add the Parmigiano, butter, nutmeg and black pepper and continue for 50 sec on speed 4.

Tips

Looking for a little trick to get rid of the smell of cooked cauliflower? While the potatoes and cauliflower are cooking, once the water has come to a boil, leave the pot lid slightly ajar and tuck a piece of paper towel, folded in half and soaked in vinegar, into the gap. A quick and easy way to keep cauliflower from smelling while it cooks.

Storage

Leftover Cauliflower Puree keeps in the fridge for one day in an airtight container.

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