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Cauliflower is the new mashed potatoes except it is low carbohydrate. Here is an easy recipe for making Cauliflower Puree which can be used to substitute in any recipe that calls for mashed potatoes. It is also delicious served up alone in place of mashed potatoes.

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Cauliflower Puree – Dairy Free

Start by removing the leaves from the cauliflower and then thoroughly washing it whole, remove any undesirable parts.

I will also cut away any woody part of the stock. Use the less woody stocks and include them in this dish. The taste is the same and it will help increase the volume of puree you have at the end.

When I clean cauliflower I put it in salted water for a few hours to make sure all the bugs and slugs come out. Rinse well then it is ready to use.

This recipe uses Avocado Oil which tends to have a very high smoke point. You want the Avocado Oil to heat high enough for a least a few minutes. It takes on a wonderfully rich flavor that is very butter like.

This is going to be a huge hit in your house! One of my favorite things to do with left over cauliflower puree is to add it to pasta sauce. This makes a quick nutrient boost on an easy dinner and creates a creamier sauce taste and consistency.

Recipe for Cauliflower Puree – Dairy Free Gluten Free

Cauliflower is the new mashed potatoes except it is low carbohydrate. Here is an easy recipe for making Cauliflower Puree which can be used to substitute in any recipe that calls for mashed potatoes.

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Cauliflower Puree - Dairy Free Gluten Free

Cauliflower is the new mashed potatoes except it is low carbohydrate. Here is an easy recipe for making Cauliflower Puree which can be used to substitute in any recipe that calls for mashed potatoes.

Prep Time20

Total Time20

Course: Side Dish

Servings: servings

Calories: 99kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

1 large head of fresh cauliflower
3 tablespoons avocado oil olive oil will work, but avocado will give you a richer flavor that is closer to a buttery taste.
dash of sea salt or pink Himalayan salt
dairy free butter alternative to top as shown in photo or use a bit more avocado oil. optional

Instructions

Chop the cauliflower into roughly similar sized pieces, the smaller they are the faster they will cook-but sometimes really small pieces are lost in the cooking/steaming process.
Cook or steam, I prefer steaming, the cauliflower until it is fall part soft.
Heat a large nonstick pan to medium high heat and add the avocado oil or olive oil until it is really hot but not a smoking point concern.
Once the oil is hot for a minute or two, add in enough steamed/cooked cauliflower to fill just one layer on the bottom of the pan. Watching carefully, let the cauliflower sizzle and turn golden brown on a few sides before turning off the heat.
Add a little bit of salt while it is sizzling.
Place as much of the cauliflower as possible into to your food processor or blender and turn on high until smooth-and then blend again for another minute to make sure it is light as air.
Transfer to a serving dish and if you like, add a bit of avocado oil or butter substitute and salt. Serve and enjoy!