Recipes Cauliflower Puree 4.0 (6,214) Add your rating & review Delicious, Quick Side Dishes By Alan Tardi Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Simon Watson Yield: 8 Ingredients 1 small cauliflower (1 1/2 pounds), cut into 1-inch florets 1 pound large Yukon Gold potatoes, peeled and cut into 1/2 -inch dice 3 tablespoons heavy cream Salt and freshly ground pepper Directions In a large saucepan, cover the cauliflower and potatoes with water and bring to a boil. Reduce the heat to moderately low, cover partially and cook until tender, about 25 minutes. Drain very well and return the vegetables to the saucepan. Add the cream and mash by hand until smooth. Season with salt and pepper and serve. Make Ahead The puree can be refrigerated for up to 6 hours. Rate it Print