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Cauliflower-Garlic Puree

Cauliflower-Garlic Puree

Don't be alarmed by the large amount of garlic; cooking it in milk mellows the flavor. Try this puree in place of basic mashed potatoes.

Cooking Light NOVEMBER 2005

  • Yield: 12 servings (serving size: 1/3 cup)


  • 2 cups packaged refrigerated mashed potatoes (such as Simply Potatoes)
  • 5 1/2 cups coarsely chopped cauliflower (about 1 small head)
  • 1/2 cup fat-free milk
  • 6 garlic cloves
  • 1 bay leaf
  • 3 tablespoons butter
  • 1 teaspoon salt


Heat potatoes according to package directions. Keep warm.

Cook cauliflower in boiling water 7 minutes or until tender. Drain.

Place fat-free milk, garlic cloves, and bay leaf in a small saucepan; bring to a simmer. Cover and cook over low heat for 10 minutes. Discard bay leaf. Place cauliflower, milk mixture, butter, and salt in a food processor, and process until smooth, scraping sides of the bowl occasionally. Combine mashed potatoes and cauliflower mixture in a large bowl, stirring until well blended.

Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 41%
  • Fat: 3.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.3g
  • Carbohydrate: 9.5g
  • Fiber: 2.2g
  • Cholesterol: 8mg
  • Iron: 0.5mg
  • Sodium: 331mg
  • Calcium: 33mg

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Cauliflower-Garlic Puree Recipe