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Rich & Creamy Cauliflower Puree

Steaming cauliflower in chicken broth steps up the flavor, and pureeing it with evaporated milk gives it an intensely rich, luxurious taste and texture without the added calories of heavy cream. Although similar in look and flavor to mashed potatoes, this dish is significantly less caloric.

Rich & Creamy Cauliflower Puree
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    to 8 servings
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Place cauliflower and broth in a medium (5 1/2 quart) Dutch oven over high heat. Cover and steam until cauliflower is tender and broth has almost evaporated, about 10 minutes.

Transfer cauliflower to a blender and add salt and pepper. Remove pop-out center and, with motor running, pour in evaporated milk and blend, stopping blender once or twice to stir in unprocessed cauliflower, until puree is silky smooth. Taste and add more salt and pepper, if needed. Serve. (Cauliflower can be covered and refrigerated for up to 3 days.)

Recipe courtesy of Pam Anderson, author of The Perfect Recipe for Losing Weight & Eating Great (2008).