Pureed Cauliflower


  • 1 2-pound head cauliflower
  • 1 cup milk
  • Salt to taste
  • 2 tablespoons butter
  • teaspoon freshly grated nutmeg
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      145 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 21 milligrams cholesterol; 95 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 – 6 servings


  1. Break cauliflower into florets. Add them to a kettle with cold water to cover. Add 1/4 cup milk. Add salt. Bring to a boil and simmer for 15 minutes, or until tender. Drain well.
  2. Put pieces, a few at a time, into the container of a food processor. Blend to a puree. Or put cauliflower through a food mill or ricer. Spoon puree into a saucepan. Heat remaining milk and add it to saucepan. Add butter, nutmeg and pepper. Blend well. Check for seasonings. Serve hot.

25 minutes

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