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Hot, Buttered Cauliflower Puree

Three-year-old Drew Besh loves his father chef John Besh's decadent cauliflower puree, which is silky and luscious because it's made with both cream and butter. Adjust the level of cayenne pepper to make the cauliflower puree more or less spicy.


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  • Total Time:
  • Servings: 12

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  • Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
  • 2 cups heavy cream
  • 1 1/2 sticks unsalted butter
  • Salt
  • Cayenne pepper


  1. Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
  2. In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
  3. Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.

Make Ahead

The cauliflower puree can be refrigerated overnight and reheated in a microwave; stir occasionally.

Contributed By Photo © Lucy Schaeffer Published December 2007

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