Make this Creamy Cauliflower Puree recipe with real mozzarella or your favorite non-dairy mozzarella-style cheese. Either way, it’s completely delicious – and super versatile. Try it in place of mashed potatoes, as a simple side dish or a veggie-forward meal.
Creamy Cauliflower Puree as a side? Yes – and a main!
If you’re looking to swap in some veggies for your starchy side dish (not that we don’t all love mashed potatoes or rice!) this recipe is the answer. Pair it with a roast chicken and salad (or store bought rotisserie chicken) for an easy + delicious meal. Or, you can use the cauliflower puree as a base for a veggie-loaded burrito bowl.
Consider making a double batch and topping warm puree in the morning with a couple of jammy eggs too. (My friend Teri’s jammy egg recipe is our favorite!)
Make it Dairy-Free or Dairy-Full, it’s up to you!
I initially wrote this recipe (years ago in the cauliflower stone ages!) with a dairy free cheese alternative and olive oil for our dairy-free followers. I’ve since tried it with traditional mozzarella and butter, and every variation.
The best consistency for the puree is created with olive oil in the puree itself, but the recipe works beautifully with either shredded non-dairy and real mozzarella.
I top the puree with more salt & pepper and fresh parsley, and either some really fabulous olive oil or melted butter. Either way, it’s totally delicious.
The olive oil I use at home is purchased directly from a small family operation called Rosenthal Olive Ranch. California Grown shared this story about how they make olive oil if you’d like to know more about them.
Our family loves cauliflower all kinds of ways. If you do too – or you’re learning to love it – check out this Cauliflower in Bechamel, Cheddar Parmesan Baked Cauliflower and Easy Green Curry. But first, try this easy recipe for creamy cauliflower puree! Use purple or orange cauliflower for a fun twist.
Creamy Cauliflower Puree Recipe
- food processor
- 1 head cauliflower cut into florets
- 4 cloves fresh garlic
- 2-3 tbsp extra virgin olive oil
- 2-3 tbsp unsweetened coconut rice, almond or dairy milk
- 1/2 cup shredded Mozzarella-style dairy-free cheese or Mozzarella
- salt and pepper to taste
- fresh parsley + olive oil for topping optional
- Steam the cauliflower with garlic until soft.
- To steam cauliflower on the stove: place a steam basket or colander into a large saucepan. Add enough water to cover the bottom of the saucepan, and place florets and garlic in the steam basket over the water. Bring water to a boil, reduce heat to simmer. Cover and cook 7-9 minutes for soft cauliflower. Check for doneness by using a fork to make certain the florets are tender.
- In a large bowl with a hand blender or in the workbowl of a food processor, pulse the still-warm cauliflower and garlic with 2 tbsp each of the olive oil and milk until almost smooth.
- Add the shredded mozzarella and salt & pepper to taste, and pulse until smooth.
- Add a bit more oil or milk to adjust consistency if needed.
Photos: Meg van der Kruik
Frequently Asked Questions:
This recipe was first written dairy-free! Use your favorite mozzarella-style non-dairy cheese, unsweetened non-dairy milk and olive oil.
Yes! This recipe works with broccoli or romanesco in place of the cauliflower. Or double the recipe and use a blend.