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Rosemary Cauliflower Puree
Rosemary Cauliflower Puree makes an excellent side dish. This Cauliflower Mash makes a great substitute for traditional mashed potatoes.
Course
Side Dish
Cuisine
American
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.