Creamy Cauliflower Puréee

creamy cauliflower Make this crazy cruciferous with a twist in place of standard mashed potatoes. Cauliflower is packed with gut-friendly fiber, and micronutrients such as vitamin C, folate, and vitamin K. In addition, vegetables from the cruciferous family (cabbage, broccoli, cauliflower, brussel sprouts, etc.) possess indole-3-carbinol -- a nutrient shown to have cancer-protective benefits. With the added herbs and spices, cauliflower never tasted so good!


  • 1 large head cauliflower, cut into 1- to 2-inch florets (5–6 cups)
  • 2–4 cloves garlic, peeled
  • 2 cups homemade broth
  • 1 tsp gray sea salt, plus more when puréeing
  • ¼ cup organic extra virgin olive oil
  • ¼ tsp freshly ground pepper
  • 1 heaping tbsp fresh herbs, to garnish (try parsley or dill)


  1. In large sauce pot or steamer, place cauliflower, garlic, broth, and sea salt.
  2. Cover and bring to boil, then reduce heat and simmer 10–15 minutes or until tender.
  3. Stir occasionally to ensure even cooking.
  4. Drain, reserving cooking liquid.
  5. Pureé in two batches in food processor until smooth, scraping down sides as needed.
  6. With motor running, add ¼ cup cooking liquid, half the olive oil, pepper and pinch of sea salt to each batch. Adjust seasoning to taste.
  7. Transfer to serving dish, top with herbs and serve hot. Can be made ahead and kept warm or reheated on low. Serves six.

Note: If you don’t have access to food processor, substitute handheld blender. Kick up purée flavor with 1–2 teaspoons or two of Keen’s dry mustard powder, curry powder or a little Parmesan cheese.

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