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. It comes together in 20 minutes and is made simply with 5 ingredients: cauliflower, butter, cream, rosemary, and salt.
Cauliflower “mashed potatoes” are my favorite. Howerver, 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. It is more of a buttery, silky puree, hence, the name Rosemary Cauliflower Puree.
And in my humble “culinary” opinion I think the flavor FAR exceeds any traditional mashed potato I have ever had!
Cauliflower is truly all the rage lately! If you would have told me 10 years ago there would be such a thing as cauliflower pizza crust I would have laughed you out of the room.
Now there are cauliflower recipes for everything: couscous, rice, even taco shells. Who knew it was such a versatile vegetable! Next people will be baking cakes with it (OK I think that is a thing!).
Perfecting the Rosemary Cauliflower Puree Recipe
I first tried this recipe during one of my many attempts at the South Beach Diet. The first time I made cauliflower mash was a huge flop. I did not get all the florets pureed and so I had this terrible combo of mushy chunks and puree. Not to mention there were no extra flavors involved except salt, pepper, and maybe some chicken broth. UGH- HORRIBLE!!!
I decided to give it another try, my own way! I decided I needed to amp up the flavor profile by adding garlic, butter (or extra virgin olive oil is great too), and fresh rosemary. That created the perfect layers of flavor that make this side dish so special.
Rosemary Cauliflower Puree for Dinner
The last time I made this I also grilled a marinated pork tenderloin and roasted carrots in the oven. This would also make a great side dish with my Grilled Chicken & Veggies with Horseradish Cream Sauce or Grilled Marinated Chicken and Oven Roasted Asparagus.
I hope you will give Rosemary Cauliflower Puree a try in your kitchen.
ROSEMARY CAULIFLOWER PUREE
- 1 Head of Cauliflower cored and chopped
- 2 Garlic Cloves
- 2 tablespoons Butter
- ⅓ cup Half & Half
- 1 tablespoon Fresh Rosemary
- 1 teaspoon salt less if you have a small cauliflower
- Pepper to taste
- Remove the outer leaves and the stem core from the cauliflower. Break the head up into smaller florets.
- Boil the cauliflower and garlic cloves in salted water for 10 minutes, until the stems are fork tender.
- Strain the water from the Cauliflower.
- Remove the rosemary leaves from the stem by running your fingers against the grain of the leaves.
- Put the cauliflower, garlic, salt, butter, half & half, and rosemary in a blender or food processor.
- Process until completely smooth.
- Serve Immediately.