A silky and creamy cauliflower puree is simple to make and versatile with whatever you want to pair it with. You found the creamiest cauliflower puree recipe right here, so go make it!
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I truly believe that ANYONE can like vegetables! And even love them; veggies often get a bad rap for being gross and that we only eat them to be healthy. I think that veggies can truly be delicious and can be enjoyed by everyone, they just need to be cooked correctly. My husband doesn’t care for cauliflower at all; which is so sad because I find them to be delicious! However, after I was working one night, I brought home some leftover cauliflower puree from dinner service and decided I’d experiment on my husband if he would actually eat it and know it was cauliflower (he experiment’s on me all the time so it’s fine). The result: he loved it! And it took him a long time to figure out what it was! Score for me. Now I am going to share this awesome, creamy cauliflower puree recipe with you in hopes that you or someone you know can learn to love cauliflower this way!
What I love most about this puree is the velvety texture of the puree. It just melts over your tongue and has a great flavor to it. I love making this puree by throwing some thyme in it. I find that this wonderful herbs lends a lot of flavor to what might be a pretty bland puree.
Making sure to season this puree, properly, ensures a great tasting cauliflower puree. I only season mine with salt. I don’t really add peppercorns to it because I feel like peppercorns are too sharp for a puree like this. If I were to opt for using peppercorns in this, I would possibly try white peppercorns or pink, and tie it up in a bundle with cheesecloth and butchers twine.
I also enjoy how versatile this puree is! Often, I’ve seen it with seafood dishes. A fancy pants dinner with this puree would be some seared scallops with a caper and golden raisin emulsion. Feel free to also enjoy this cauliflower puree with grilled steak, roasted chicken, or even with roasted veggies and a chile oil! And, during the spring time, I love making this recipe with confetti (or purple) cauliflower.
I’ve paired this cauliflower puree recipe with my Fresh Salmon Patties. I think it gets two thumbs way, way up!
Enjoy this awesome take on cauliflower. Let me know how you enjoy it as well!
- 3 each cauliflower heads
- 1 pint heavy cream, or whole milk
- 1 pint water
- 1 tablespoon of salt
- 2 sprigs thyme
- 2 tablespoons butter, cold
- 1. Break down the heads of cauliflower into florets. Add to a sauce pot with cream, water and thyme.
- 2. Cook cauliflower until liquid has reduced to 1/3.
- 3. Puree in a blender, adding butter slowly to emulsify.
- 4. Pass cauliflower puree thru a fine mesh strainer. Cool before storing.
This puree can be stored in an air tight container and kept in the refrigerator for about a week.
Nutrition InformationYield 32 Serving Size ounces
Amount Per ServingCalories 59 Saturated Fat 3g Cholesterol 22mg Sodium 15mg