creamy cauliflower

i had creamy cauliflower puree at a restaurant a few months ago. while it was tasty, i would have liked a little of the cauliflower texture to it. so i played with this recipe and instead of pureeing it, i’m going to mash it so you can see and feel the texture of the tiny cauliflower florets. enjoy!


  • 8 cups bite-size cauliflower florets (about 1 head)
  • 4 cloves garlic, crushed and peeled
  • 1/3 cup buttermilk or lactose-free soy milk
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon margarine from a tub
  • sea salt and freshly ground pepper to taste
  • snipped fresh chives for garnish, optional


Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes.

Transfer cooked cauliflower and garlic in a large mixing bowl. Add buttermilk, 2 teaspoons oil, margarine, salt and pepper. Mash with a potato masher until desired consistency. If you want a finer consistency, use a food processor and puree until smooth and creamy.

Transfer to a serving bowl. Garnish with chives, if desired. Serve hot.

original recipe from – courtesy of Creamy Cauliflower Puree


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