Cauliflower Puree with Roasted Garlic & Shallots
This cauliflower puree recipe is: Gluten Free, Paleo, Primal, Vegetarian and Wheat Belly friendly.
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!
Paleo cauliflower puree
Ingredients
- 1 Head Cauliflower cut into florets and stem discarded
- 1/4 Cup Roasted Garlic (about six roasted garlic cloves)
- 1 Shallot diced
- 4 TBSP grass fed or organic butter
- 1/2 TSP Balsamic Vinegar
- Kosher Salt & Fresh Cracked Pepper to taste
Instructions
- Steam the cauliflower for 12-15 minutes or until fork tender. Steaming too long will lead to a mushy puree.
- While the cauliflower is steaming, add 2 TBSP butter to a sautee pan over medium-high heat.
- Add the diced shallots and cook, stirring occasionally, for 4-5 minutes or until golden.
- Add the cooked shallots and roasted garlic to your food processor along with the balsamic vinegar and remaining butter.
- When the cauliflower is tender, add to the food processor.
- Continue to process the cauliflower by opening the lid, pushing down with a rubber spatula, until all the cauliflower is pureed.
- Taste and adjust the seasonings.
- Enjoy!
Nutrition
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
Final Thoughts: Cauliflower Puree Recipe
The settings on my camera were WAAAYYYY off for the pics of the cauliflower getting steamed and going into the processor. The image of the roasted garlic and shallots is the only one that I could salvage.
The cauliflower puree is just delicious. In an upcoming post, it gets used as the base for my paleo take on shrimp and grits. It would go with pork, chicken, beef and all kinds of wild game. I had some for lunch the other day with a peppers and onion sausage and it was a match made in heaven. You’ll never want to go back to potatoes again!
Let’s get the party started- let me know your thoughts on this recipe or what you made it with. Look forward to hearing from you.
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