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    You are here: Home / Recipes / Side Dishes

    Rosemary Cauliflower Puree

    Published: Oct 30, 2019 · Modified: Oct 12, 2021 by Susie Weinrich · This post may contain affiliate links.

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    Rosemary Cauliflower Puree is a savory and silky side dish that is full of flavor. It is a perfect stand in for any starchy side dish. It comes together in 20 minutes and is made with 5 simple ingredients: cauliflower, garlic, butter, cream, and rosemary.

    Cauliflower Puree in a bowl with olive oil over top and a rosemary sprig
    Table of Contents hide
    1 Cauliflower Mash
    2 How to Make Cauliflower Puree
    3 Rosemary Cauliflower Puree for Dinner
    4 Other Great Side Dishes
    5 Did you make this recipe?!
    6 Rosemary Cauliflower Puree

    Cauliflower Mash

    Cauliflower “mashed potatoes” are one of my favorite side dishes. However, I don’t like calling them mashed potatoes. Obviously because they are not potatoes! But they also don’t stand up like a starchy mashed potato.  

    Cauliflower Mash is more of a buttery, silky puree, hence, the name Rosemary Cauliflower Puree.

    Cauliflower Mash on a spoon

    And in my humble “culinary” opinion I think the flavor FAR exceeds any traditional mashed potato I have ever had!

    How to Make Cauliflower Puree

    This recipe for Cauliflower Puree is a quick one! Definitely faster than making mashed potatoes which makes it a great option for holidays or when you are making a lot of complicated dishes.

    4 of the ingredients in cauliflower puree: Butter, half and half, salt, and rosemary

    Bring a large pot of water to boil over medium high heat.

    While your water is coming to a boil cut your head of cauliflower into smaller florets and peel your garlic cloves.

    Cauliflower Florets in a white bowl

    Place the florets and garlic into the boiling water and boil for 10 minutes, or until the stems of the cauliflower are fork tender. Drain.

    In a blender or food processor combine the cauliflower, garlic, half and half, butter, salt and rosemary. Pulse or blend until it is a smooth consistency and there are no remaining pieces or chunks.

    If you need to add an additional tablespoon or two of half & half to get it to blend properly, that is ok.

    Cauliflower Puree in a blender

    NOTE: when you are blending the hot cauliflower make sure that you vent the blender or food processor so you do not have a cauliflower explosion in your kitchen!

    Rosemary Cauliflower Puree for Dinner

    This Cauliflower Puree is excellent served as a side dish in place of potatoes or rice. It goes amazingly with Instant Pot Pork Ribs, Grilled Chicken, Steak Bites, Roasted Half Chicken, Pork, or Italian Meatloaf!

    Cauliflower Mash in a bowl topped with olive oil and rosemary

    Other Great Side Dishes

    • Easy Oven Roasted Fennel
    • The BEST Yukon Gold Mashed Potatoes
    • Instant Pot Mushroom Risotto
    • The BEST Instant Pot Mashed Potatoes

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    Cauliflower Puree in a bowl with olive oil over top and a rosemary sprig

    Rosemary Cauliflower Puree

    Rosemary Cauliflower Puree makes an excellent side dish. This Cauliflower Mash makes a great substitute for traditional mashed potatoes. 
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 people
    Author: Susie Weinrich

    Ingredients

    • 1 Head of Cauliflower cored and chopped into florets
    • 3 Garlic Cloves peeled
    • 2 tablespoons Butter
    • ⅓ cup Half & Half can use extra if you need more to blend properly
    • 1 tablespoon Fresh Rosemary chopped
    • 1 teaspoon salt less if you have a small cauliflower
    • Pepper to taste
    • Optional* Extra Virgin Olive Oil for serving
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Cut your cauliflower into smaller florets.
    • Boil the cauliflower and garlic cloves in salted water for 10 minutes, until the stems are fork tender. Drain.
    • Put the cooked cauliflower, garlic, salt, butter, half & half, and rosemary in a blender or food processor.
    • NOTE: make sure you vent your blender or food processor so the hot cauliflower doesn't pop the lid off and make a mess!!
    • Process until completely smooth. You may need to add a little extra half and half to get the cauliflower to puree smoothly.
    • Serve Immediately.
      Optional* drizzle with Extra Virgin Olive Oil for a beautiful presentation.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

      Originally Posted March 2017 – Copy & Photos Updated October 2019

    More side-dish Recipes

    • Roasted Radishes
    • Skillet Mac and Cheese
    • 4 Ingredient Beer Bread
    • Best Ever Corn Bread
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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

    1. John

      August 12, 2018 at 1:17 pm

      5 stars
      Never need mashed potatoes again! Healthy and tastes great!

      Reply
      • Susie

        August 12, 2018 at 11:20 pm

        Totally! We love them as a potato replacement

        Reply

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