Cauliflower Puree from Everyday Food

Makes 2 1/2 cups. You can add additional chicken or vegetable broth and let simmer for a satisfying soup. You an also mix the puree with milk, toss with pasta and sprinkle with Parmesan cheese. Stir in more olive oil and fresh herbs to serve with crackers as a light dip. For simple ravioli, add roasted garlic, seal between wonton wrappers and cook. Spread on crostini and top with chives for an easy appetizer.

Yield: 1 serving
Community Recipe from


  • 1 large head(s) cauliflower cored & cut into florets
  • coarse salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup(s) low-sodium chicken or vegetable broth warmed
  • 1 tablespoon(s) extra-virgin olive oil


  1. Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until very tender, about 18 minutes. Transfer cauliflower to a food processor and season with salt and pepper. Add warmed broth and process until smooth, scraping down sides as needed. Add more broth for a thinner consistency, if desired. Store puree in an air tight container in the refrigerator for up to 3 days. To serve, transfer to a bowl, season to taste with salt & pepper, and drizzle with olive oil.
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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