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5 from 1 vote

Paleo cauliflower puree

Get away from starchy and high sugar potatoes with this light, velvety and absolutely delicious cauliflower puree.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish, Side Dishes
Cuisine: American
Servings: 4 servings
Calories: 159kcal
Author: Scott G


  • 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


  • 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!


Calories: 159kcal