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Cauliflower Puree

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 150
A smooth and creamy cauliflower puree perfect as a side dish or light meal, made with roasted garlic and Greek yogurt for added flavor.

Ingredients

Vegetables

  • 1 head cauliflower (leaves and core removed, cut into florets)
  • 2 cups milk (or water or broth)
  • 8 cups water (or chicken or vegetable stock or broth)
  • 2 to 8 cloves roasted garlic (adjust amount to taste)
  • 2/3 cup plain Greek yogurt (or sour cream)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black or white pepper
  • 1/8 teaspoon freshly grated or ground nutmeg

Garnish

  • minced green onions for garnish

Instructions 

  • Add cauliflower, milk, and water to a pot. Boil, then simmer for 10-15 minutes until tender.
  • Drain the cauliflower thoroughly and transfer to a blender with roasted garlic, Greek yogurt, salt, pepper, and nutmeg. Puree until smooth.
  • Taste and adjust seasoning if needed. Serve topped with minced green onions if desired.

Notes

For a creamier texture, use a hand blender or food processor. Store leftovers in an airtight container for up to 4 days.
Calories: 150kcal
Cost: $12
Course: Side Dish
Cuisine: American
Keyword: Cauliflower