Valleybrink Road | Recipes | Cauliflower Puree | Serves 4 1 head cauliflower, 2 to 2 1/2 pounds, cored, and cut into small florets 3 tablespoons organic unsalted butter 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper fresh thyme leaves maldon salt

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Cauliflower Puree
Steps
1
2
3
4
Description

One of my favorite side dishes, Thanksgiving or not. This incredible alternative to mashed potatoes, can surprise even the most skeptical of guests. In my version, I simply use the cooking liquid from steaming the cauliflower to thin it out but if you wanted to create a more decadent version, you could always add a touch of milk or cream. 

Get Started
Step 1

Fill a steamer pot with 2 inches of water, add the steamer insert, and bring to a boil. Place the cauliflower florets in the steamer insert. Cover and steam for 15 minutes, until cauliflower can be easily pierced with a knife. Place the steamed cauliflower into a food processor. Measure out 1/4 cup of the steaming liquid, and pour into the food processor; purée until smooth. Add more liquid if necessary.

Next Step
2
Step 2

Add the butter, salt, and pepper into the food processor. Blend again. Taste and adjust seasoning if necessary.

Next Step
3
Step 3

Serve hot. (You can reheat over low heat in the same pan if you're not eating immediately.)

Next Step
4
Step 4

Enjoy!

Done!
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Ingredients
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Serves 4

  • 1 head cauliflower, 2 to 2 1/2 pounds, cored, and cut into small florets
  • 3 tablespoons organic unsalted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • fresh thyme leaves
  • maldon salt