This cauliflower purée recipe is made with Parmigiano cheese, yogurt, pepper, olive oil, and garlic. A quick side dish.
Let’s be clear about one thing, shall we? Chances are that a recipe titled “cauliflower puree” and that has cauliflower as a primary ingredient is going to taste quite a lot like cauliflower. This may or may not be a good thing according to you, but just because you use it in place of mashed potatoes doesn’t meant that it’s going to taste like mashed potatoes. In fact, we can assure you, it doesn’t. It does, however, have a uniquely and really quite charming caulifloweriness all its own that we quite like. Just wanted to be clear about that. If it looks like cauliflower and acts like cauliflower, chances are it’s going to taste like cauliflower. And that’s not a bad thing. Originally published September 14, 2015.–Matt Moore
- Quick Glance
- 6 M
- 15 M
- Serves 6
- 1 cup water
- Two (16-ounce) packages frozen cauliflower florets or 32 ounces (900 g) fresh cauliflower broken into florets
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup plain Greek yogurt
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt
- Freshly ground black pepper
- 1. Bring the water to a boil in a medium saucepan over medium-high heat. While the water is heating, arrange the cauliflower in a steamer basket and carefully situate it in the pan of water. Cover and steam until the cauliflower is tender when pierced with a sharp knife, anywhere from 10 minutes to 40 minutes, depending on the size of the florets and whether they’re fresh or thawed or frozen.
- 2. Drain the cauliflower, reserving the cooking liquid. Return the cauliflower to the dry pan, return it to the burner, and cook, shaking the pan occasionally, until any excess water evaporates, about 1 minute.
- 3. Remove the pan from the heat. Add the oil, salt, pepper, garlic powder, if using, yogurt, and Parmigiano-Reggiano and purée the cauliflower mixture with a handheld immersion blender or transfer the mixture to a food processor and process until light and smooth, about 1 1/2 minutes. If you prefer a thinner consistency to your cauliflower purée, add a little of the reserved cooking liquid, 1 tablespoon at a time, and stir until the puree reaches the desired consistency. Serve immediately.