Cauliflower Garlic Purée

Cauliflower Garlic Purée

This nutritious purée is a wonderful accompaniment to any winter roasted meat or just in a bowl for a snack. Cauliflower purée is much lower in carbohydrates than its potato counterpart, yet is just as filling and will satisfy any comfort food cravings.

Nutritional Facts: Nutritional yeast is used in this recipe which adds a note of nutty flavor (similar to cheese!) but more importantly packs a nutritional punch. Nutritional yeast contains nine essential amino acids, vitamins (especially the B-vitamins) and minerals such as zinc, phosphorus and chromium.

Sources: Mercola Articles, Oxford Journal of Nutrition

Cauliflower Puree

Makes 4 cups
Preparation time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes

Gluten-free, dairy-free, egg-free, nut-free, soy-free, no processed sugar


1 medium head of cauliflower
2 cloves of garlic, minced
3 T ghee (can also use olive oil) 
1 t sea salt

t freshly ground pepper
3 T nutritional yeast* (optional)
1 T fresh herbs

*Cook’s Note: Nutritional yeast is sold in health foods stores often in the supplement or bulk section. Look for one that is fortified with Vitamin B-12 and iron for a bigger nutritional punch.


1. Heat a large pot of water to boiling.
2. Trim and cut cauliflower into florets. Place them in the boiling water and cook until well done, about 6-8 minutes.
3. Meanwhile, measure remaining ingredients and place in a large bowl.
4. Chop herbs and set aside.
5. Remove cauliflower from water and drain thoroughly. Pat dry with towels or use a salad spinner to remove excess water.
6. While still hot, place the cauliflower in a large bowl and add in the remaining ingredients. Using an immersion blender, purée t
he cauliflower until smooth and creamy. A food processor or blender can be used for pureeing as well.


6. Serve immediately with a sprinkling of fresh parsley or chives.

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