This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. I’m not sure if it’s just my tastebuds playing tricks on me, but it really does! It also has the benefit of being easier to make, healthier and lower in carbs. But don’t make it just for that reason – it’s delicious in its own right.
There are a lot of mashed cauliflower recipes out there; what I like about this one is that the cauliflower is steamed in, and then puréed with, chicken broth. This adds flavor and thins out the purée. You can always add a touch of cream or some extra butter if you’re not sensitive to dairy >:)
Servings 4 | Prep Time 5 Minutes | Cook Time 20 Minutes
- 1 head cauliflower, cut into 1/2-inch pieces (don’t worry about keeping florets intact)
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste
In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined.
Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower and steam for about 20 minutes, or until the cauliflower is very tender.
Process until smooth and creamy, then taste and adjust seasoning with salt and pepper.
Add the chopped thyme and process until evenly mixed.
Transfer to a bowl and serve.