Meatless Monday: Cauliflower Purée

This entry was posted on Jan 16, 2017 by Charlotte Bell.

meatless mondayCauliflower is finally having its day in the sun. And it’s not just vegetarians who are enjoying it. Paleo diets favor ground cauliflower as a grain substitute. Its mild flavor and al dente texture make it perfect for casseroles and gratins.

Today’s Meatless Monday recipe features cauliflower as a spread. Among my cookbooks, there are three different recipes for cauliflower purée, each with slightly different flavor accents. I’ve made and liked all of them, but chose to publish the most recent recipe I tried. I found this in the Salt Lake Tribune, but the recipe comes from Eating Well.

The original recipe calls for buttermilk, but I chose to improvise. Instead, I substituted almond milk and a tablespoon of fresh lemon juice.

You can eat this purée the same way you’d enjoy mashed potatoes. You can also smear it on a plate as a bed for a pasta dish or salad. I like spreading it on toast and topping it with avocado and some smoked paprika.

  • 8 cups bite-size cauliflower florets (about 1 head)
  • 4 cloves garlic, crushed and peeled
  • ⅓ cup almond milk
  • 1 tablespoon lemon juice
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • Snipped fresh chives for garnish
  1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes.
  2. Place the cooked cauliflower and garlic in a food processor. Add almond milk, lemon juice, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.