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Cauliflower Purée

Feel free to omit the butter in this recipe if you would like to keep this recipe lower in fat and calories.

Yield: 6-8 servings 1x
Prep: 10 minsCook: 10 minsTotal: 20 minutes


  • 1 head cauliflower, about 2 ½ pounds
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 3 tablespoons butter
  • ¼ to ½ cup of the liquid reserved from cooking the cauliflower


  1. Remove core and leaves and break cauliflower up into equal sized florets.
  2. Place in a sauce pan with tight fitting lid filled half way with water.
  3. Bring to a low boil for 8-10 minutes covered until tender. Drain but reserve liquid.
  4. Place cooked cauliflower in food processor and add salt, pepper, garlic powder and butter and hit puree.
  5. Slowly drizzle in about ¼ cup of cooking liquid as it purees until mixture is the consistency of mashed potatoes.
  6. Serve immediately.

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