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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My 2 1/2 year old I made this a couple of weeks ago and she has been pretend making it in her kitchen and asking for it since. I had never actually eaten cauliflower in my life before I tried this because I couldn’t stand the smell. But we all loved it! Decided to write a review today because I was pulling back up to make it tonight.
I made this recipe as written for Rosh Hashanah, and then again this week for break fast, substituting chives for the thyme. It is phenomenal. It is on the permanent rotation at our house. Thanks so much! PS the Autumn Carrot and Sweet Potato Soup rocks…can’t wait to try the Rugelach.
What a great way to introduce cauliflower! You’ve really opened my mind as I didn’t know how to prepare it so that my family would accept it without putting a nasty face! I’ll try it soon and let you know how it went!
I have not tried your recipe yet. Is there another substitute for the butter? I am Kosher and I would like to serve it with meat.
Hi Ilene, Margarine will work just fine.
Nice change from potatoes. Worked well with my pot roast and pan gravy.
I loved this recipe. Next time going to try it with lemon thyme. Also, thought might try with carrots.
This looks great. Can it be made with non-dairy margarine or some other substitute for butter? I’m looking for a delicious non-dairy side dish.
Hi Joanna, Yes, that will be fine. Enjoy!
Heaven in a bowl! Potatoes just became obsolete for me. Extremely easy to put together … a winner.
This was amazing! I put it in my vitamix and it was super smooth and creamy. I will absolutely be eating this regularly!
Mine came out a bit too runny, but tasted delicious. My husband thought it was great, but my kids couldn’t understand why I didn’t just make my usual mashed potatoes. When they heard it was cauliflower, they were no longer interested.