how do you thicken cauliflower puree

Cauliflower mash is a great side dish to choose when you’re avoiding white potatoes or starchy meals. This version comes out thick and creamy, with a texture very similar to mashed potatoes, because of the addition of steamed parsnips! You’ll fall in love with this earthy and satisfying cauliflower puree.

Adore cauliflower recipes? Me too! Try the BEST Cauliflower Pizza Crust, or this delicious Baked Cauliflower Cheese.

Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.)

The CREAMIEST Recipe for Cauliflower Mashed Potatoes

Cauliflower is a great low-carb sub for a variety of starchy dishes. It’s fiber-rich, has 100% of your vitamin C needs for the day, and has a mild flavor that allows it to be flavored in a variety of ways.

If you’ve ever made mashed cauliflower, and had it turn out too watery to be satisfying, I hear you! I have come up with a few solutions to making a thick and satisfying cauliflower mash.

This version uses steamed parsnips. If you’ve never cooked parsnips, you’re in for a treat. They are similar to a carrot, but white, and have a lightly sweet, earthy flavor. Because they have more starch than cauliflower, they thicken up the mixture.

I’ve also used celeriac (also called celery root), and love it as well! Bonus points that this recipe adds uncommon veggies to your diet adds in more nutrients.

If you love white potatoes, and but want a lighter version of mashed potatoes, you can also use russet potatoes in place of the parsnips. The recipe card includes all 3 of these variations!

You’ll LOVE this recipe because:

• Creamy cauliflower mash is a satisfying, lower calorie version of mashed potatoes.
• It’s a nutrient-dense alternative, perfect for holiday tables when you need something to pour gravy on!
• When your salads feel “blah,” it’s a comforting hot vegetable side dish!
• It’s perfect for meal prep! Make a batch up and store it in your refrigerator up to 5 days and reheat it as needed.

• Cauliflower (chop in large pieces)
• Parsnips (peeled and chopped)
• Grass-fed (pastured) Butter (no milk needed! The cauliflower is high in water already)
• Sea Salt & Black Pepper

How to Make Cauliflower Mash

Step 1: Use a steamer basket or pan to steam cauliflower and parsnips for 15-20 minutes, until very tender when pierced with a fork. If your vegetables still have a crunch to them, the mash will turn out lumpy instead of really creamy.

Step 2: Add the steamed vegetables to a food processor along with butter, salt and pepper, and process until very creamy. Tip: Ensure your vegetables have not been sitting in the steaming water. I use a little less water than usual for steaming so the cauliflower isn’t water logged.

The RIGHT Way To Make MASHED CAULIFLOWER (Just 5 Ingredients!)

FAQ

How do you keep mashed cauliflower from being watery?

Why is my cauliflower puree grainy?

Can you freeze cauliflower puree?

How many calories are in cauliflower puree?

How do you make cauliflower puree taste better?

Thyme, rosemary, or a dash of nutmeg can elevate the taste of the puree. Texture Adjustment: For a chunkier texture, pulse the blender or food processor a few times to achieve the desired consistency. Cauliflower puree can be stored in an airtight container in the refrigerator for up to 3-4 days.

What is the best way to eat cauliflower?

The best way to eat cauliflower is to eat it the way you like it so that it becomes a part of the regular diet. There are many ways to eat and prepare cauliflower including; raw, riced, boiled, steamed, or roasted. Roasting cauliflower brings out the most flavor this cruciferous vegetable has to offer. It can be used in soups, stews, and casseroles. Boiling cauliflower and mashing it with potatoes to make a mashed potato and cauliflower side dish or using riced cauliflower in a tabbouleh are just a few other ways to eat cauliflower. Cauliflower can cause gas and bloating or general digestive discomfort, especially in individuals who are just beginning to eat high-fiber cruciferous vegetables. Eating cooked rather than raw cauliflower can reduce these digestive side effects. Consuming one-half teaspoon of fennel seeds(toasted, raw, or candied) after a meal can also help reduce gas or bloating.

How do you cook cauliflower purée?

This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. 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.

What should I add to cauliflower puree?

Butter: Preferably unsalted butter to give you more control over how salty you want your cauliflower puree. Garlic: Sautéd in butter first to release the flavor. Parmesan cheese: Use fresh grated parmesan cheese. You can also add other cheeses such as Cheddar, Provolone, etc.