Cauliflower Puree, for the Low-Carb, bringin’ healthy back.

The idea here was to make a cauliflower dish that would simulate potato’s for people that are having withdrawals from their low-carb lifestyles.  I’ve decided to start posting ad-hoc nutrition labels when I’m making something that is health-driven.  Just as with mashed potato’s the flavors you include are completely up to you but the basics are the basics.  I will put some options in itallics just to throw out some variations you can try if you’d like.  Essentially I’m going to talk about how I made the base mash, then I’m going to show I stepped it up and made it a fancy mash.


Serves 2 starving people, or 4 side-dish people, scale up the dish if you’re using a whole head of cauliflower, they are usually 2-2.5 pounds so multiply accordingly.



  • 1 Pound Cauliflower
  • 1/2 tsp salt
  • 2 tablespoons liquid butter
  • 1 tablespoon heavy cream
  • 2 Egg Yolks

Side note, depending on how much taste you want to sacrifice you can omit some of the cream/butter for the sake of avoiding fat but the dish is pretty low calorie as it is so it’s not that big of a deal in my opinion.  However, you can feel free to do so if you wish.



  • 1/4 cup confit’d garlic
  • 1 Teaspoon Garlic Powder
  • 1 Tablespoon Truffle Oil
  • Chopped Chives
  • Shredded Cheese
  • Sour Cream

Just throwing out the options to make it a garlic-cauliflower mash, or a truffle-cauliflower mash if you’d like.  You can do whatever you want with it, these are the variations I like sometimes.


Start out with some cauliflower, remember we are going to be pureeing this so dont worry about it breaking apart.



In all my experimentation I learned that boiling it will just cause too much water retention and give you some leaky puree.  It’s still edible just not as good, so lets steam them.  Put them in a pot with the steamer, crank the heat up, and let it steam for a good 15-20 minutes until you can touch it with a knife and it just goes cleanly into it.



Once its done, give it a rinse with cold water, this will help avoid any possible explosions from built up steam in your processor or blender or whatever.




Now then, toss the cauliflower in a food processor, a blender, or whatever you have on hand to puree it.


Puree the cauliflower, add the egg, salt, and cream, puree some more.  You may need to open it and scrape it or shake it once or twice to make sure the entire batch is puree’d, otherwise you could end up with random stray chunks of cauliflower.


This is where you can add any sort of flavoring you wish, if you want a garlic flavor then add your confit or your powder, if you want a truffle flavor then add your oil etc.


Next get a small pot and put the puree into it, heat on medium, make sure to stir and not let it burn to the bottom of the pot.



This will thicken the entire puree up and really give it that consistency you want, also it will make sure the egg is cooked thoroughly.  After 5ish minutes decide how you’re serving it.


If you’d like to serve it as sort of a puree to eat along with steak then feel free to put a dollop on a plate and serve with the steak next to it.


If you’d like to serve it as a mashed potato replacement side-dish type thing then just place a good amount down, chop up some chives or green onions, then top off with a bit of sour cream.



Or, if you’re chasing the fancy factor then lets get some food rings out, preheat your oven to 350.


Place the rings down on some tin foil, don’t do what I did and place them directly onto your pan, it will probably burn something onto there.  Give it a quick spray with cooking oil, then fill up to the height you desire.  Toss into the oven for 20 minutes.



After 20 minutes, pull the rings up and the form should be set, give them another 5-10 minutes to really set up, if you’re using cheese sprinkle it on top right now, pull out of the oven, place on a plate, sprinkle with green onion or chive, and add some sour cream.  I used the stems off a mint sprig to add some flair and for whatever reason chewing on a mint stem after eating is satisfying for me.



It’s surprisingly good, and this is coming from someone who normally hates cauliflower.  It will absolutely satisfy that carbohydrate lust and it will do it in a low-calorie kind of way.