Monday, November 23, 2009

Creamy Cauliflower Puree

This one is for all my low carb lovers. I have recommeded before taking cauliflower and mashing it up in the place of mashed potatoes, so here is a great recipe. I haven't actually tried it, but I plan on making it soon. This recipe is courtesy of my boss via Eating Well Magazine. If my boss and fellow foodie likes it, it has to be good.

8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.


  1. YEA!!! I've been looking for a good recipe for this! I've tried to make them on my own, but they were so wet it was disgusting. I'll let you know how it turns out, although I'll probably have to cut the buttermilk & butter, or maybe sub something else for at least the buttermilk. Keep the veggies coming!!

  2. Jeanne, if you're skipping the buttermilk because you think it is unhealthy, don't. Buttermilk actually has less fat and calories than regular milk because the fat has already been removed to make butter. It is also high in potassium, vitamin b12 and calcium. It is also more easily digestible. And there is very little butter in this recipe, so go for it. Anyway, I just wanted to share that little bit of nutritional information with everyone.

  3. Good tips, Laura! I didn't realize buttermilk had less fat & calories! I always thought it would be worse!