This cauliflower puree is absolutely incredible—tasty, versatile, and perfect for pairing with many dishes. This low carb side dish yields more than enough for one meal, and the best part? It tastes even better the next day. The roasted garlic flavor comes alive after resting in the refrigerator.
I used a food processor for this recipe to achieve a silky-smooth consistency, but you can use a hand masher or hand mixer to create a cauliflower mash that rivals mashed potatoes. Next time, I might even try a roasted cauliflower mash recipe—I can’t wait to experiment! Let’s dive into making this delicious and versatile Pureed Cauliflower with Garlic!
This recipe is: Low Carb, Gluten Free, Keto-Friendly, Paleo and Vegetarian
Table of Contents
5 Reasons to Love This Recipe
Cauliflower puree is a fantastic cauliflower dish that offers a multitude of reasons to love it. For example, this recipe offers:
- Keto-friendly and low-carb!
- A versatile side dish to various main courses!
- Easy preparation using simple ingredients!
- Smooth texture with a food processor!
- Enhanced flavor when enjoyed as leftovers!
Is Cauliflower Puree low-carb?
Yes, cauliflower is low in carbs. This delicious cauliflower puree offers just 6.5 g of net carbs per serving. For further carb reduction, skip the shallot and use ½ teaspoon of onion powder instead. Swapping roasted garlic with ½ teaspoon of granulated garlic can further reduce the net carbs by 1.2g per serving.
Cauliflower Puree Ingredient List
You’ll need the following ingredients for making paleo mashed cauliflower:
- 1 head cauliflower, cut into florets and stem discarded
- ¼ cup roasted garlic (about six roasted garlic cloves)
- 4 tablespoons grass-fed or organic butter
- 1 shallot, diced
- ½ teaspoon balsamic vinegar
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Ingredient Substitutions
Here are some handy alternatives if you prefer something else from the ingredients mentioned above:
- Shallot: Substitute with ½ teaspoon of onion powder for a lower-carb option.
- Roasted garlic: Use ½ teaspoon of granulated garlic or 1 minced garlic clove for a similar flavor profile.
- Butter: Replace with ghee, olive, or coconut oil for a dairy-free option.
- Balsamic vinegar: Use apple cider vinegar or red wine vinegar as a tangy alternative.
Additional Ingredients
Enhance the flavors of this roasted cauliflower puree with these simple additions:
- Cheese: Incorporate 3-4 tablespoons of cream cheese for extra creaminess, or add shredded Parmesan cheese for a deeper flavor profile.
- Heat: For a spice kick, sprinkle in about ¼ teaspoon of red pepper flakes.
- Herbs: Top with freshly chopped chives or parsley to add a touch of freshness.
- Coconut cream: Use coconut cream or sour cream to elevate the creaminess and buttery flavor of the puree.
- Citrus: Brighten up the dish with a squeeze of lemon juice or some lemon zest for a zesty twist.
Note: The additional ingredients are not part of the original recipe. Use them to add a depth of flavor to the puree.
Cooking Tools Required
You’ll need the following cooking tools for this cauliflower puree recipe:
- Food processor
- Steamer basket or pot with lid
- Sauté pan
- Rubber spatula
How to Make Cauliflower Puree: Complete Cooking Guide
Cooking Method
- Steaming
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Cut the cauliflower into florets and discard the stems.
- Dice the shallots.
Cooking Instructions
- Roast the garlic.
- Steam the cauliflower for 12-15 minutes or until fork tender. Be careful not to oversteam, as this will lead to a mushy puree.
- While the cauliflower is steaming, melt 2 tablespoons of butter in a sauté pan over medium-high heat.
- Add the diced shallots to the pan and cook, stirring occasionally, for 4-5 minutes or until they are golden brown.
- Combine the steamed cauliflower, sautéed shallots, roasted garlic, balsamic vinegar, and the remaining 2 tablespoons of butter in a food processor or regular blender.
- Process the mixture, occasionally stopping to push down the sides with a rubber spatula, until the cauliflower is fully pureed.
- Taste the silky cauliflower puree and adjust the seasoning with kosher salt and fresh cracked pepper as needed.
💡 My Pro Tip
For even cooking, aim for uniform cauliflower pieces. This ensures that all florets cook evenly without some becoming tough or falling apart during steaming. Keeping the pieces a similar size promotes consistent texture in your pureed cauliflower.
⏲️ Time-Saving Tips
- Use pre-chopped cauliflower florets to skip the cutting step.
- Prepare roasted garlic in advance and store it in the fridge.
- Dice shallots and store them in the fridge until ready to use.
What to Serve With Cauliflower Puree?
Cauliflower pairs well with several dishes. Here are some great low-carb (and keto-friendly) foods that are enjoyable with cauliflower puree.
- Crispy Golden Rotisserie Chicken: Serve this tender rotisserie chicken with creamy cauliflower puree. It’s a great way to keep the carb content in check while enjoying a complete meal.
- Grilled Beer Can Chicken: The smoky flavors of this low carb chicken recipe pair perfectly with velvety cauliflower puree for a hearty dinner.
- Grilled Steak Florentine: Juicy grilled steak Florentine alongside cauliflower puree creates a delicious comfort food recipe.
- Pork Kabobs: Savor pork kabobs with the fluffy texture of cauliflower puree for a balanced and flavorful keto-friendly dish.
- Crispy Oven Roasted Chicken: Enjoy this beautiful roast chicken with creamy cauliflower puree for a classic and comforting combination.
- Pork Chops: The pork’s savory flavor complements the cauliflower puree’s creamy texture beautifully. The pair makes for a great holiday feast.
Storage and Reheating Instructions
Storage Tips
- Store leftover cauliflower puree in an airtight container in the fridge for 3-4 days. Mix well before reheating.
Freezing Tips
- Freeze cauliflower puree in a freezer-safe container, leaving room for expansion. Store frozen cauliflower for up to 3 months. Defrost overnight in the fridge or use the microwave. If the texture becomes grainy, blend cauliflower with an immersion blender and add butter for a smoother consistency.
Reheating Tips
- Heat in short bursts on a stovetop, stirring in between, until warmed through (around 2-3 minutes on medium-high heat).
Recipe Conclusion
Let’s wrap things up! Apologies for the wonky camera settings on those pics—hey, we all have our moments, right? But fear not; the taste of this cauliflower puree is where it’s at! It’s versatile and enjoyable with many dishes, including shrimp, pork, chicken, beef, or whatever else you’ve got in your kitchen. I even paired it with sausage the other day, and let me tell you, it was a match made in flavor heaven. Say goodbye to bland old carb-loaded potatoes and try this Cauliflower Puree Recipe!
As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
More Side Dish Recipes:
Following a low-carb lifestyle, I have come across many delicious cauliflower recipes that are perfect as a side dish. Try the following, and you will love them!
FAQs
To thicken pureed cauliflower, add heavy cream, cream cheese, or grated Parmesan cheese for a creamy texture.
Cauliflower puree can become grainy if it’s overcooked or not processed enough in the blender or food processor.
To prevent mashed cauliflower from being watery, thoroughly drain the cooked cauliflower before pureeing it.
5-Ingredient Cauliflower Puree 🥬
Ingredients
Cauliflower Puree Ingredient List
- 1 head cauliflower cut into florets and stem discarded
- ¼ cup roasted garlic about six roasted garlic cloves
- 4 tablespoons grass-fed or organic butter
- 1 shallot diced
- ½ teaspoon balsamic vinegar
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Cut the cauliflower into florets and discard the stems.
- Dice the shallots.
Cooking Instructions
- Roast the garlic.
- Steam the cauliflower for 12-15 minutes or until fork tender. Be careful not to oversteam, as this will lead to a mushy puree.
- While the cauliflower is steaming, melt 2 tablespoons of butter in a sauté pan over medium-high heat.
- Add the diced shallots to the pan and cook, stirring occasionally, for 4-5 minutes or until they are golden brown.
- Combine the steamed cauliflower, sautéed shallots, roasted garlic, balsamic vinegar, and the remaining 2 tablespoons of butter in a food processor or regular blender.
- Process the mixture, occasionally stopping to push down the sides with a rubber spatula, until the cauliflower is fully pureed.
- Taste the silky cauliflower puree and adjust the seasoning with kosher salt and fresh cracked pepper as needed.
Notes
If you like this Cauliflower Puree recipe, I'd appreciate your feedback! Got any tips for making it even more low carb? Please share them in the comments below! Enjoy your cooking!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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7 Responses
Great recipe. Simple and to the point. I like adding cumin in with mine. So good.
Hi Dan:
Thank you for your feedback- I truly appreciate it.
Take care and happy cooking!
Scott
Perfect texture and just the right amount of buttery flavor. I’ve added this recipe to my favorites!