This purple cauliflower puree feels so fancy, but it’s super easy and delicious. It’s a great low-carb alternative to mashed potatoes, only requires four ingredients, and clocks in at less than 100 calories per serving. It’s so fluffy and creamy you won’t even know you’re eating cauliflower.
This purple cauliflower puree is perfect for nights when you want a fancy meal but don’t want to put in the effort. It’s super simple–all you have to do is boil cauliflower and then puree it with butter, salt, and pepper. It requires minimal time, effort, and cleanup.
This cauliflower is great with fish or steak and a side veggie. Try it with our air fryer BBQ brussels sprouts or marinated pan-seared chicken breast. This pureed purple cauliflower would also be great for Halloween or Mardi Gras because of the deep purple color.
Purple cauliflower– You can find this in the produce section of most grocery stores. It tastes very similar to regular cauliflower, but has a slightly stronger flavor.
Butter (or ghee for Whole30/Paleo/dairy free)
Salt
Black pepper
Step-by-Step Instructions
Step 1: Add cauliflower florets to a medium or large saucepan and add enough water to cover the cauliflower. Add a generous pinch of salt to the water, put the pot over high heat, and bring to a boil. Cook the cauliflower until it’s tender and easy to pierce with a fork, about 20 minutes.
Step 2: Once the cauliflower is done, drain the water and add the cauliflower back to the pan. Add butter, salt, and pepper, and mix until the butter melts.
Step 3: Use an immersion blender to blend the cauliflower until it’s smooth. If you don’t have an immersion blender, place the cauliflower in a blender or food processor and blend until it reaches your desired consistency.
Frequently asked questions
Can I use regular cauliflower instead of purple cauliflower?
Yes! Follow the same instructions, but use regular cauliflower instead of purple cauliflower. It’ll taste about the same, it just won’t be purple!
How do I store this cauliflower puree?
Store the purple cauliflower puree in an air-tight container in the refrigerator for up to 4 days. Reheat in the microwave for about a minute.
My cauliflower isn’t getting tender. What do I do?
If your cauliflower isn’t quite tender after 20 minutes, just cook it a bit longer. After 25 minutes or so, it should definitely be tender and ready to puree.
More Cauliflower Recipes
Looking for other creative ways to use cauliflower? Try these:
This purple cauliflower puree feels so fancy, but it’s super easy and delicious. It’s a great low-carb alternative to mashed potatoes, only requires four ingredients, and clocks in at less than 100 calories per serving. It’s so fluffy and creamy you won’t even know you’re eating cauliflower.
¼cupunsalted butter (use ghee for Whole 30/Paleo/dairy free)
½teaspoonsalt
½teaspoonblack pepper
Directions
Add cauliflower florets to a medium or large saucepan and add enough water to cover the cauliflower. Add a generous pinch of salt to the water, put the pot over high heat, and bring to a boil. Cook the cauliflower until it’s tender and easy to pierce with a fork, about 20 minutes.
Once the cauliflower is done, drain the water and add the cauliflower back to the pan. Add butter, salt, and pepper, and mix until the butter melts.
Use an immersion blender to blend the cauliflower until it’s smooth. If you don’t have an immersion blender, place the cauliflower in a blender or food processor and blend until it reaches your desired consistency.
Reader Interactions
Jeannie notes.. Above is curated for evaluation and recommendation from hangryeconomist.com
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