Cauliflower puree

April 21, 2024

Good morning and happy Sunday!

Today we have a top recipe! You will see that this puree is very soft and creamy, and the taste of the cauliflower is not very strong. But the most important thing is that it is a dish or side dish that goes well with everything. It is a light but really tasty side dish for main courses that usually call for mashed potatoes or fries, like a mashed potato pie with minced meat, some pulled pork cheeks made in the Crock Pot or a simple steak. Obviously we are big fans of potatoes at home but always We make an effort to create recipes that include different types of vegetables.

I often find in my practice that women in particular do not eat potatoes for fear of gaining weight. Potatoes are rich in fiber, which can help keep blood sugar and cholesterol levels regulated. Fiber also helps you stay fuller for longer, which can help you control your weight. This root vegetable also contains vitamin C and potassium, which help keep your heart healthy. Vitamin C and fiber help lower blood pressure, while also lowering bad cholesterol. Potassium helps keep your heartbeat regular and stable and can also counteract some of the harmful effects of sodium on blood pressure.

They are also an excellent source of resistant starch. This starch passes through the large intestine instead of the small intestine and can feed beneficial bacteria in the gut (probiotics). This type of starch is a soluble fiber, meaning it dissolves in water, which helps keep bowel movements regular and healthy. It can also help lower blood sugar levels and control insulin sensitivity.

Apart from that, let's go back to the cauliflower puree, hehe, you'll see that I've changed the typical recipe where a lot of butter and regular cream cheese are used for a more balanced version in terms of macronutrients.

Why will you like this recipe?

The subtle taste of garlic and butter (or ghee, if you use it)
Texture: This cauliflower puree has a perfect creamy and smooth texture, very similar to my sweet potato puree.
Few ingredients: simplicity is the secret to being able to make these recipes during the week.
Quick and easy: ready in just 15 minutes without much work, this recipe is perfect for weeknight dinners when you need a quick and tasty dish!
It’s one of my favorite ways to sneak in some EXTRA veggies! 😉
For me it is not a SUBSTITUTE for mashed potatoes, it is simply another way to eat cauliflower.

Ways to cook cauliflower

After cutting the cauliflower into florets, you will need to cook it before using it to make the cauliflower puree recipe. People often ask me if it can be done in different cooking methods, so here are all the ones I have tried and how to do it:

Boiling : This is the first method I tried and I still do it often! Bring a pot of water to a boil. Add the cauliflower, cover with a lid and simmer for 10-12 minutes, until tender. Drain well.

Steam : This is my go-to method these days, as my cauliflower puree comes out firmer, maybe that's not the right word... drier. Boil water in a pot with a steamer basket, with the water level below the basket. Add the cauliflower, cover with a lid and cook for 10-15 minutes, until very tender.

Microwave : This is a great option when you're in a hurry and don't want to worry about boiling water. Place the florets in a large bowl with 1/2 cup of water. Cover the top with a lid and microwave for 10-15 minutes, until soft.

Roast/Bake : If you like the taste of roasted cauliflower, you can roast it before pureeing. However, I find that steaming or microwaving makes the mashed cauliflower softer and creamier. But if you want to bake it, just drizzle the florets with olive oil, salt, and pepper, and arrange them on a large baking sheet in a single layer. Bake for 30-40 minutes at 200 degrees, stirring the florets halfway through, until very tender.

TIPS

The biggest challenge is the texture! Don't miss my tips to make sure it comes out smooth, without lumps or watery:

Use only flowers (no stems) for the smoothest texture. I sometimes save them to throw into soups.
Dry the cauliflower very well. This is crucial if you are using the boiling, steaming, or microwaving methods to cook cauliflower. Mashed cauliflower can be known for being a bit runny compared to potatoes, but draining and drying it well helps.
Blend for longer than you think you need. Again, it's all about texture! I keep my blender/food processor/thermomix running for a good few long minutes to get a smoother texture.
You can use a potato masher, but in my experience I don't recommend it. The food processor creates a silky consistency that hand-mashing can't match. If you don't have a food processor or thermomix, a hand blender should work for you.

Serve

Warm slightly before serving and garnish with fresh mint leaves.