Cauliflower and Garlic Puree

Cauliflower and Garlic Puree

As an alternative to carb-heavy mashed potatoes, this light and creamy cauliflower mash is a delicious that serves as the perfect base for any protein, whether you're thinking of pairing it with a pot roast, seared fish, or grilled steak. The nutmeg enhances the cauliflower's natural nutty notes, and the butter elevates the dish to creamy splendor. Plus, it takes no time at all to prepare.

Cauliflower: A Healthy White Food!

Most of us know the rule that the more colorful the food, the better, but this pale food is one of the exceptions to that rule. Cauliflower is a member of the cruciferous vegetable family, which also includes broccoli, brussels sprouts, kale, collards, and cabbage. Being high in vitamin C and a good source of beta-carotene, cauliflower is a powerful antioxidant that protects our cells from damage due to free radicals. It is also anti-inflammatory, with high levels of vitamin K, which directly regulates the body's inflammatory response. By eating foods that counteract inflammation, we can lower our risks for inflammation-related diseases, such as arthritis, heart disease, and certain cancers.


Picking out the Best Cauliflower

Cauliflower is at its most flavorful between the months of December and March, which is when it is in season. Look for creamy white florets that are tightly packed and consistent in color. Also, choose a head that is surrounded by a good amount of green leaves, because the florets were better protected by the leaves during its growth.

Frozen Works Too!

While fresh cauliflower is the best option for this dish, frozen organic cauliflower is still a great option. Organic fruits and vegetables that are flash-frozen at their peaks are great to keep in your freezer for last-minute meals. For this recipe, we replace the fresh head of cauliflower with 1 bag of frozen organic cauliflower florets.


  • 1 head cauliflower, cut into florets and stems

  • 5 cloves peeled garlic, smashed

  • 2 tablespoons grassfed butter

  • pinch of nutmeg

  • salt, to taste


Special equipment:

*Steamer tray

*Immersion blender or food processor



Fill a large pot with about an inch of water. Place a steamer tray in the bottom of the pot and set over medium heat until the water comes to a boil.


Once the water is boiling, pour half of the cauliflower florets and stems into the steamer tray, add half of the smashed garlic, then add the remaining florets and garlic. Cover and steam until cauliflower is tender to the fork, about 20 minutes, shaking the pot occasionally.


Empty into a colander to drain off any excess water.


If using an immersion blender, return florets and garlic to pot. If using food processor, pour florets and garlic into bowl of processor fitted with steel blade attachment. Add butter, nutmeg, and salt onto florets.


Blend until incorporated, then taste and adjust spices accordingly. Serve immediately.

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