Recipe for cauliflower purée

Cauliflower Purée

Smooth, creamy and perfect!  You would not believe this is cauliflower by its silky texture but it is and better yet it’s simple!  Some of the best recipes have  but few ingredients and as a result the main components get to strut their stuff~not all covered up with competing spices and or sauces.  This will go with anything and if you thin it out with just good water you could serve as a soup.  Wa~la and just like that you got a two-fer ???? Enjoy!!

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Cauliflower Purée
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  • 1 head organic cauliflower
  • 4 cups homemade turkey/chicken bone broth
  • 1 small organic yellow onion-diced
  • 1 organic leek (2 if smaller) white part only cleaned and sliced
  • 1/4 grass fed butter
  • 1/2 cup water
  • celtic sea salt
  • fresh cracked black pepper


  1. Take your head of cauliflower and remove the core but do not discard; rather just trim the leaves and jagged outer layer into a smooth core. 
  2. Chop up into big pieces (the core too); set aside. 
  3. In a medium sauce pan over medium high heat melt your butter and toss in your small diced onion and leeks, let saute for about 8-10 minutes. 
  4. Add your stock, water and half of your cauliflower let it come to a boil and cook for about 15 minutes; then add your remaining cauliflower and cook an additional 15 more. 
  5. Remove from heat and working in batches add to your blender and or food processor (be careful hot items and blenders/food processors do not like each other unless you remove the top plastic insert to allow steam to escape~just cover the opening with a towel).
  6. Process until creamy and you are done, just season with lots of salt and pepper and you will be good to go!


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