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Creamy Pureed Cauliflower

Creamy Pureed Cauliflower

So you want to make that super smooth, creamy cauliflower mash, right? Here's how I did it recently:
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head of cauliflower heavy stalks removed, cut into florets
  • 3 tablespoons of cream cheese divided
  • 3 tablespoons of butter divided (I used European Style, which has more fat content)
  • 3/4 teaspoon granulated garlic divided
  • Salt and Pepper

Equipment

  • 1 Steamer insert or large pot with steamer rack
  • 1 Food processor or high-speed blender
  • 1 bowl
  • 1 Spatula or spoon for mixing

Method
 

  1. Step 1 Steam the cauliflower until very tender. A steamer insert over boiling water works well; this takes about 12–15 minutes depending on florets size.
  2. Step 2 Place one third of the steamed cauliflower in a food processor (or blender). Add 1 tablespoon cream cheese, 1 tablespoon butter, and 1/4 teaspoon granulated garlic. Puree until smooth and creamy, stopping to scrape down the sides as needed. If you like it extra silky, add a splash of milk.
  3. Step 3 Transfer the creamy cauliflower to a serving bowl. Repeat with the remaining cauliflower in two more batches, then fold together. Season with salt and pepper to taste. Keep warm until serving.

Notes

  • For a dairy-free version, swap butter and cream cheese for dairy-free alternatives.
  • Add a pinch of nutmeg or a splash of olive oil for a different aroma and texture.
  • If you prefer a chunkier mash, pulse fewer times or blend briefly.