Creamy Pureed Cauliflower
- Total Time: 25 mins
- Yield: 4-6
Description
This dish gives you all the richness and creaminess of garlic mashed potatoes while still staying low carb.
Ingredients
- 1 large head of cauliflower, heavy stalks removed, cut into florets
- 3 tbsp of cream cheese, divided
- 3 tbsp of butter, divided (I used European Style, which has more fat content)
- 3/4 tsp granulated garlic, divided
- Salt and Pepper
Instructions
- Steam cauliflower until soft. I used a steamer insert and placed it over boiling water and it took about 13 minutes.
- Place one third of the cauliflower into a food processor (if yours can take more, great, mine couldn’t). Add 1 tbsp cream cheese, 1 tbsp butter, and 1/4 tsp granulated garlic to the food processor. Puree until the consistency desired and there are no remaining chunks of cauliflower. Place in a serving bowl and cover. Repeat process until the cauliflower is all pureed. Salt and Pepper to taste and serve.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
If You Liked This Recipe, You’ll Love These
- Tikka Masala Spiced Chickpeas and Cauliflower
- Cauliflower with Chimichurri and Tahini
- The Perfect Condiment: Garlic and Thyme Confit
- Thyme and Garlic Roasted Sweet Potatoes
Frequently Asked Questions
Why is the cauliflower processed in batches rather than all at once?
I process the cauliflower in thirds because most food processors can’t handle a full head at once — mine certainly couldn’t. Each batch gets exactly 1 tbsp cream cheese, 1 tbsp butter, and 1/4 tsp granulated garlic so the seasoning is distributed evenly across every portion.
What does European Style butter add to this dish?
I specifically call for European Style butter because it has a higher fat content than standard American butter, which makes the puree richer and creamier. Standard unsalted butter will still work, but the result will be slightly less lush.
How long does steaming take, and how do I know the cauliflower is ready to puree?
Using a steamer insert over boiling water takes about 13 minutes in my experience. The cauliflower should be completely soft — any remaining firmness will leave chunks that won’t puree out smoothly.
