Cauliflower Puree

Cauliflower puree is a healthy and light side dish that can replace the more classic mashed potatoes. It is a rather versatile dish that you can flavor as you like. Here is the basic recipe below.

Ingredients

• 1 medium cauliflower
• 2-3 tablespoons of extra virgin olive oil or butter (for a richer variant)
• Salt and pepper to taste
• Nutmeg (optional)
• 1 clove of garlic (optional)
• Milk or vegetable broth as needed (to adjust consistency)

Preparation

1. Start by dividing the cauliflower into florets, discarding the hard central stalk.
2. Rinse the florets well under running water.
3. Steam the cauliflower for about 20 minutes, or until soft. If you don’t have a steamer, you can boil it in a little salted water. Alternatively, it can also be baked in the oven or cooked in the microwave.
4. Once cooked, transfer it to a mixer or use an immersion blender to turn it into a puree. If you prefer, you can leave some small pieces for a more rustic texture.
5. Add the extra virgin olive oil or butter, salt and pepper to taste. If you like, a sprinkling of grated nutmeg adds an aromatic touch.
6. For a creamier puree, you can add a little milk or vegetable broth until the desired consistency is reached.
7. Taste and adjust the seasoning with salt, pepper, and if used, garlic (which can be previously crushed during cooking for a more delicate flavor).
8. Serve the puree hot as a side dish.

Curiosity

Cauliflower is highly appreciated all over the world for its versatility in the kitchen. In Italy, it is often used in first courses, such as baked pasta with cauliflower or in ‘pasta chi vruoccoli arriminati’, a typical Sicilian recipe that features cauliflower with anchovies, raisins, and pine nuts.