Sometimes a dish is just so crazy good that I want to make it for each and every one of you who is reading this.  This cauliflower puree falls directly into that category of insanely good.  So the taste is the best part, but the second best part is that you can use this recipe to pair with about a million different dishes… maybe like pan seared crispy chicken?  From experience I will tell you that they are delicious together.  Simple and soul satisfying.

For this recipe, I used the food processor to get a really smooth consistency.  I don’t think that there is any reason you couldn’t use a hand masher or even a hand mixer to make this into a really good substitute for mashed potatoes.  I think that next time instead of making a cauliflower puree I will make a roasted cauliflower mash instead to see how that works out.

This recipe made more than our family could eat in one sitting.  The THIRD best part about this cauliflower puree recipe is that it tastes even better the next day.  The roasted garlic really develops into a flavor explosion with a little rest in the refrigerator.  To reheat, simply take out a good non-stick pan and stir constantly over medium-high heat.  Awesome.

QUICK COOKING TIP: Try to cut the cauliflower into uniform size pieces.  I know that this is difficult, but you will find that the smaller pieces of cauliflower tend to get waterlogged while the really large pieces stay a bit too crisp.  This is particularly true if you are going to mash them rather than puree in the food prep.  They don’t all have to be the same exact size, but just close enough.

Ok- let’s get this cauliflower puree party started!