Cauliflower Puree

 More Vegetable Side Dishes

Total Time:
20 mins


  • One 2-pound head of cauliflower, cut into 1-inch florets

  • 2 tablespoons unsalted butter

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt and freshly ground pepper


  1. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.

  2. In a food processor, combine the hot cauliflower with the butter, olive oil and the reserved cooking water and process until smooth. Season with salt and pepper and serve.

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