Cauliflower Purée

After Thanksgiving I go into an undeniable turkey and carb coma. Between potatoes, biscuits, meat, and pie, it’s all a little overwhelming. Cauliflower puree is a great way to lighten up the leftovers. It goes great with all of the normal Thanksgiving day foods while adding in a dose of veggies that’ll make you feel decidedly less guilty the next day.

Roasted Cauliflower Puree


Roasted Cauliflower

Cauliflower Purée (serves 4) 

  • 1 head of cauliflower
  • 1/2 cup cream or whole milk
  • 1 tbsp butter
  • olive oil
  • salt
  • pepper
  1. Preheat oven to 400 degrees F
  2. Rinse cauliflower, trim the stalk, and slice vertically into 1″-1.5″ slices.
  3. Arrange slices on a parchment paper-lined baking sheet. Drizzle generously with olive oil and season with salt and pepper.
  4. Roast for 10-12 minutes or until well browned on the side that is down. Flip with tongs.
  5. Roast for an additional 10-12 minutes or until browned on both sides and soft.
  6. Transfer cooked cauliflower to the bowl of a food processor fitted with a metal blade.
  7. Add butter and blend cauliflower in food processor while slowly streaming the cream into the mixture until it reaches your desired thickness.
  8. Continue pulsing until smooth and season to taste.

*Can be made ahead and reheated at 10 second intervals in the microwave. 

One thought on “Cauliflower Purée

  1. Pingback: Butternut Squash Medallions with Toasted Squash Seeds, Browned Butter, and Fried Sage | PippaCooks

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