Cauliflower Puree

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

1 head cauliflower (about 3 pounds), cut into florets

1 Yukon gold potato (about 8 ounces), peeled and diced

1 lemon, zest finely grated

Kosher salt and freshly ground black pepper to taste

1 teaspoon extra-virgin olive oil

Directions

  1. Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly.
  2. Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cauliflower Gnocchi

Cauliflower and Potatoes: "Aloo Gobi"

Broccoli and Cauliflower Gratin Mac n Cheese

Roasted and Pureed Cauliflower

Cauliflower Puree with Chestnuts

Roasted and Pureed Cauliflower

Sea Bass with Roasted Cauliflower Puree

Salmon with Hops Bearnaise over Cauliflower Puree