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Cauliflower Purée - Rita's version

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From Rita. Heikenfeld. Can be made ahead and reheated. Serve alongside your turkey at Thanksgiving instead of mashed potatoes for a healthy, less carb side dish ,

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Ingredients

  • 2 heads cauliflower, cut up into florets
  • Lemon juice to taste
  • 1/2 stick butter or more to taste
  • Half and half or whipping cream (I use whole milk)
  • Salt and pepper to taste
  • Chopped parsley for garnish

Details

Preparation

Step 1

Either steam or cook the cauliflower in salted water until soft, not mushy. Drain very well, and shake over high heat to get rid of any excess moisture. Put in food processor or beat until smooth in mixer. If using processor, pulse until it is smooth as you like. Beat in lemon juice, butter, half and half until it's the consistency you want. Usually 1/2 cup of liquid is sufficient, but it depends on size of cauliflower. Sprinkle with parsley for color.

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