Cauliflower is something I started to appreciate only the last few years. I remember I wrote about it here, it was one of the very first recipes on The Green Creator (how photography classes changed everything). But when I started to steam all my veggies, I fell even more in love with cauliflower. And by in love I mean I can eat one head of cauliflower all by myself. No sharing involved. Cauliflower seems to be very versatile as well. I experimented with many different type of recipes, such as cauliflower rice, grilled cauliflower, cauliflower soup (again awful pictures, sorry!), and this creamy cauliflower mashed puree.
As much as I love potatoes once in a while, the mashed version is a true treat for many of us. But the comforting taste of homemade warm mashed cauliflower is something I can really look forward to. So whether you are a fan of traditional mashed potatoes or cauliflower, this recipe is for you. Cauliflower puree is an easy way to lighten up a heavy meal, a great snack or even a delicious dip. It is creamy, flavorful, and absolutely delicious. This cauliflower puree is light and fluffy and it’s a great way to get extra veggies in at meal time.
If you are willing to use roasted garlic (which will make this puree out of this world!) you can usually find roasted garlic cloves available at your local grocery store or you can roast your own, using this method. Feel free to use raw garlic, but know the taste will be much stronger. Garlic powder may work fine as well.
- 1 medium sized head of cauliflower, chopped into florets
- 3-4 large (roasted) garlic cloves (I like more garlic)
- 2 tablespoons of spring onions (2 little stalks)
- 1 teaspoon minced rosemary (optional)
- 1 tablespoon unsweetened almond milk
- 3 to 4 tablespoons nutritional yeast
- 1 tablespoon coconut oil
- Celtic sea salt and pepper to taste
- Fill a large saucepan with water and place a steamer basket. Bring the water to a boil, and add the cauliflower florets.
- Reduce heat to a simmer and cover, allowing the cauliflower to steam for about 8 minutes, or until tender.
- Drain the steamed cauliflower, then transfer to a food processor or blender.
- Add the roasted garlic cloves, rosemary, almond milk, nutritional yeast, oil, salt and pepper, and process until smooth or to your desired texture. Pulse until combined.
- Serve and top with spring onions and nutritional yeast.