Call me crazy, but I don’t really like mashed potatoes – even when they’re loaded with butter, cheese and bacon, or doused with homemade gravy. I find the side a bit dense and gluey, no matter how well they’re prepared. But this cauliflower purée (aka paleo mashed potatoes) … I could polish off a big bowlful in one sitting.
I have yet to jump on the cauliflower bandwagon (I mean, cauliflower pizza crust … really?). But this is one recipe I plan to return to again and again. It’s light, super creamy and an excellent base for Deb Perelman’s tomato-glazed meatloaves, which I made on Sunday. (You can find the recipe online or in her book, which I highly recommend. I followed her instructions closely but substituted wheat bread for white and ground turkey for beef, and the meatloaves were flavorful and juicy.)
My only regret in whipping up this cauliflower purée is that I did not double the ingredients. This recipe yields four 1/2-cup portions, but I guarantee you’ll want a larger serving and leftovers, in which case you should triple the quantities.
Recipe adapted from Once Upon a Chef.
- 1 cup + 3 tablespoons chicken broth, divided
- 1 head cauliflower, roughly chopped
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons heavy cream
- 1 teaspoon fresh thyme leaves (optional)
- sea salt and freshly ground black pepper, to taste
- In a large pot, bring 1 cup chicken broth and cauliflower to a boil. Then reduce heat to low, cover and simmer until broth has evaporated and cauliflower is very tender, about 20 minutes.
- Remove from heat. Add remaining chicken broth, butter and heavy cream and purée until smooth.
- Add thyme, if using, and season with salt and pepper to taste. Mix until just combined.
I know that I would love cauliflower puree or mashed cauliflower but have yet to try it. II have to make this! Thanks for sharing, Allison. Pinning.
Enjoy, Thao!