Cauliflower Purée with Thyme
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This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. I’m not sure if it’s just my eyes playing tricks on me, but it really does! It also has the benefit of being easier to make, healthier and lower in carbs. But don’t make it just for that reason — it’s delicious in its own right. In fact, when my friend Heather tested the recipe for me, she sent me a text that read, “OMG so good, just licked the bowl of my Cuisinart.” Try serving it with my Onion-Braised Beef Brisket, Grilled Flank Steak with Garlic & Rosemary, Roast Chicken or Easy BBQ Boneless Short Ribs.
What you’ll need to make cauliflower purée
Step-by-Step Instructions
There are a lot of mashed cauliflower recipes out there; what I like about this one is that the cauliflower is steamed in, and then puréed with, chicken broth. This adds flavor and eliminates the need to add cream to thin out the purée.
Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower and steam for about 20 minutes, or until the cauliflower is very tender.
Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth.
Process until smooth and creamy, then taste and adjust seasoning with salt and pepper.
Add the chopped thyme and process until evenly mixed.
Transfer to a bowl and serve.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
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Cauliflower Purée with Thyme
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes.
Ingredients
- 1 head cauliflower (about 2 lbs.), cut into ½-inch pieces (don't worry about keeping florets intact)
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste
Instructions
- In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined.
Nutrition Information
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- Per serving (4 servings)
- Calories: 151
- Fat: 10g
- Saturated fat: 6g
- Carbohydrates: 13g
- Sugar: 5g
- Fiber: 4g
- Protein: 6g
- Sodium: 731mg
- Cholesterol: 25mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is the best. I made it for Thanksgiving and got the whole family converted…away from mashed potatoes. I tested 4 different mashed cauliflower recipes with my immediate family and this one won hands down. Then I made it for the entire Thanksgiving crowd. Thanks you for another WINNING recipe.
Another great recipe!! I am going to serve this with Christmas dinner, not say what it actually is then make the big reveal after everyone has eaten. I have never heard of any cauilflower allergies so it should be a safe “trick”. Thank you!
Additional info…Mine slightly runny but the flavor and texture was on point. I will use less broth next time during the puree step.
Loved this recipe & so did my family, who are not too keen on cauliflower. I added some grated parmesan to give it a different flavor which worked well. Would make again. Also, keeps in the fridge for several days – so either make ahead or as leftovers.
My husband loves mashed potatoes but I do not. I tried this as an alternative and he loved it! It was so easy to do and it got me to use a very expensive Cuisinart I bought years ago and never used. The simplicity of making it got me hooked but the high fiber veggie taste was even better. We even made it for a recent dinner party and I gave out the recipe to everyone.
Excellent. I have searched long and hard for this delicious side. Easy and satisfying.
This was delicious and easy to make. I just made this in preparation for Thanksgiving and I snuck a spoonful. I’ll never make mashed potatoes again!
I made this with a purple cauliflower, and although it looked like Play-doh, it was one of the most delicious things I’ve ever eaten. It is a most guest-worthy dish.
My kids and husband LOVED it. I served it with your braised brisket dish and both were a hit. Thanks Jenn for all your delicious recipes.
Absolutely out of this world. I have looked long and hard for this recipe. I am addicted!!!
Love, love, love all your recipes!! Just started making this and realized my fresh thyme has gone bad. Can I use dried or is it worth it to go get fresh?
Hi Heather, Dried is absolutely fine; just use half the amount 🙂