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, salmon in a creamy dijon sauce, 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.
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Key Ingredients and Substitutions
- 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
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!
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.
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:
- Mashed Cauliflower Cottage Pie
- Air Fryer Buffalo Cauliflower
- Cauliflower Fried Rice
- Buffalo Cauliflower Mac and Cheese
- Cauliflower and Baked Potato Soup
Purple Cauliflower Puree Recipe
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.
6
servings5
minutes20
minutes90
kcal25
minutesPrevent your screen from going dark!
Ingredients
2 heads 2 purple cauliflower, cut into florets
¼ cup ¼ unsalted butter (use ghee for Whole 30/Paleo/dairy free)
½ teaspoon ½ salt
½ teaspoon ½ black 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.
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