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You are here: Home / Recipes / Side Dishes

Rosemary Cauliflower Puree

By Susie Weinrich · Date Mar 13, 2023· 2 Comments · 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

  • fennel that has been roasted on a baking sheet
    Easy Oven Roasted Fennel
  • A large serving bowl of Yukon Gold Mashed Potatoes topped with melting butter
    The BEST Yukon Gold Mashed Potatoes
  • Instant Pot Mushroom Risotto on a plate
    Creamy Instant Pot Mushroom Risotto
  • mashed potatoes in a bowl
    Creamy & Flavorful Instant Pot Mashed Potatoes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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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
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Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes 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

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 make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

  Originally Posted March 2017 – Copy & Photos Updated October 2019

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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!

Comments

    5 from 2 votes (1 rating without comment)

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  1. John says

    August 12, 2018 at 1:17 pm

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

    Reply
    • Susie says

      August 12, 2018 at 11:20 pm

      Totally! We love them as a potato replacement

      Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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