This cauliflower puree is smooth, it’s silky, and it’s just downright delicious. It’s the side dish you didn’t know you loved until you tried it. And best of all, it’s on your table in minute! Plus, it’s a great side for a Whole 30, keto, or paleo diet!
If you asked me ten years ago if I liked cauliflower, I would’ve responded that I liked raw cauliflower dipped in ranch dressing, almost as much as I liked raw broccoli dipped in ranch dressing. I don’t actually even remember eating cooked cauliflower, ever.
Then my husband introduced me to this cauliflower puree and all of my thoughts about cauliflower went out the window with one single bite. I had no idea that cauliflower could be so good.
Why You’ll Love This Recipe
- Easy to make – there’s really nothing to making this cauliflower puree other than cooking your cauliflower! Everything else is just pureeing the ingredients in the blender!
- Smooth and creamy – unlike mashed cauliflower, this puree is smooth and creamy, making it perfect to enjoy with things like these coconut chicken tenders.
- Whole 30 and keto friendly – this recipe works for pretty much any eating plan but we specifically used ingredients to make it work for both Whole 30 and keto!
This recipe only needs five simple ingredients. I’ve included the ingredients we used in this recipe as well as some alternative options if you’re not concerned with sticking to a keto or Whole 30 diet.
- Chopped cauliflower – you can either buy a whole head of cauliflower and chop it up into florets yourself or just buy a bag of pre-chopped cauliflower florets.
- Chicken bone broth – if you’re not doing whole 30 you can substitute chicken broth for the bone broth.
- Kosher salt
- Ghee – we prefer ghee in this cauliflower puree, but we’ve also made it with butter when we don’t have ghee available. Either one will make it silky and delicious.
- Coconut cream – don’t worry, this doesn’t give the puree a coconut flavor, it just adds creaminess like in this Whole 30 zuppa toscana soup. You can also use regular heavy cream if you’re not doing Whole 30.
How to Make Cauliflower Puree
The best part about this cauliflower puree is that it’s simple well and no fail. Unlike mashed cauliflower where you could get it too creamy or too lumpy or just not good, this cauliflower puree blends everything up until it’s smooth.
All the flavors are mixed all together so they’re going to be well combined one way or another.
The only way to really screw it up is to add too much bone broth so it turns liquidy instead of creamy, but that’s pretty easy to avoid if you follow the recipe!
The recipe is as easy as 1, 2, 3.
The first thing you need to do is chop up your cauliflower into bite-size chunks if you didn’t buy pre-cut cauliflower.
Next you’re going to steam the cauliflower in the chicken bone broth. Place the cauliflower and bone broth in a large pot and bring to a boil.
Reduce heat to low and simmer in the boiling broth for 10-15 minutes or until the cauliflower is tender.
Once it’s tender, add both the cauliflower and the bone broth into a high-powered blender (we have a Vitamix!) along with the other ingredients.
Blend until silky smooth, typically 3-5 minutes depending on how big your cauliflower chunks were.
Remove from the bowl and serve warm with additional melted ghee (or butter if not on Whole 30) on the side of your favorite dish!
Make sure to cook your cauliflower until it’s nice and tender. If it’s not tender and you put it in the blender, it’s not going to turn out smooth and silky like you want.
Add 1 TBS broth to the mixture if your blender can’t handle blending the ingredients together without additional liquid.
Store any leftovers in the fridge in an airtight container for up to five days. Reheat in an oven safe dish at 350 degrees until the puree is warmed through, you may need to stir once or twice.
Double the recipe and use leftovers throughout the week to add a quick veggie to lunches.
While mashed cauliflower can be delicious when done right, it typically just makes me want actual mashed potatoes. This puree doesn’t do that at all – it stands all on its own. It’s not a healthier substitute for something else – it’s a delicious healthy side dish that even your kids will love.
Unlike mashed cauliflower, this puree is silky smooth because you puree all of the little kinks and bumps of the cauliflower out of it. If you’re looking for something more lumpy by all means makes mashed cauliflower. But if you want something smooth, go with this.
This puree would be good with anything you’d normally eat potatoes or mashed potatoes with. Some of our favorites are these garlic parmesan wings, baked turkey meatballs, and grilled balsamic chicken. You could add a side of strawberry spinach salad if you want more veggies.
Cauliflower Puree Recipe
- 1 lb cauliflower chopped
- 1 cup chicken bone broth
- 1 tsp kosher salt
- 1 ½ TBS ghee
- 1 TBS coconut cream
- Put chopped cauliflower in a large pot with cup of the bone broth liquid on the stove over medium-high heat until boiling.
- Once bone broth is boiling, reduce heat to low-medium and let simmer until the cauliflower is tender, 10-15 minutes.
- Pour cauliflower and bone broth into a high-powered blender. Add coconut cream, salt, and ghee to blender. Blend until silky smooth, 3-5 minutes.
- Remove from blender and serve with additional ghee (optional).
Tips & Notes:
- Chicken bone broth can be replaced with chicken broth.
- Ghee can be replaced with regular melted butter.
- Coconut cream be replaced with heavy whipping cream.