This is satisfying and filling, and easy to eat quickly. I can eat half a cauliflower in minutes! Sometimes I make this with half broccoli although it won’t taste like potatoes.
I often make 2 heads at one time so I can freeze a batch for later. Foods with no texture freeze the best. Purees, steamed greens, burgers and stew all freeze well, while broccoli and asparagus do not.
Include the leafy greens from your cauliflower if they are fresh and healthy. You’ll see them as tiny green bits in your puree.
Variations are endless on this recipe, so play with the basics first and then alter as desired. Enjoy!
- 1 head cauliflower
- 2-3 Tablespoons ghee or butter
- 1/4 cup full-fat canned coconut milk
- 1 tsp. salt and some fresh cracked pepper
- • Remove cauliflower core, the ends of the leaves and any yellowed leaves. Cut the cauliflower into chunks. Wash in a colander and steam until tender, about 10 minutes.
- • Drain in the colander before adding to food processor. Add your fats and seasonings and puree until smooth. It helps to pulse a few times first to get everything even.
- Reduce or eliminate coconut milk, or use heavy cream
- Add raw or roasted garlic before pureeing
- Add hot sauce, Italian Seasoning, Curry, or whatever suits your entree.
- Top with chives, parsely, bacon, or cheese
- Serve it under cooked Chili. It makes a big gloppy mess that appeals to the messy eater in all of us.
- Add cooked winter squash or sweet potato before pureeing. It sweetens it and makes it yellow.
- Put cheese on top and bake a few minutes to melt and bubble
- Make quiche crust out of it