This creamy cauliflower puree recipe is smooth like mashed potatoes with savory, salty, garlic, and herb flavors! It's an easy side dish to make for a simple weeknight dinner or an elevated holiday meal.
First, wash the cauliflower head and chop it into florets. Place the chopped cauliflower into a large pot and pour in 1 cup of broth. The broth won't be covering the cauliflower.
Add in the whole garlic cloves (they do not need to be chopped since they will be pureed later). Then add in the salt, pepper, spices and stir. Cover the pot with a lid and bring it to a boil.
Once the cauliflower is boiling, stir it and turn the heat to medium-high (it should continue to boil gently).
Let it cook for about 7-15 minutes or until the cauliflower is very soft and tender. You should be able to easily mash it with a fork. Turn the heat off.
If the cooked cauliflower has soaked up all of the broth, you can add about 1/4 cup more of broth to make blending it easier. Then add in the butter and allow it to melt.
If you are using an immersion blender you can immediately begin to puree the cauliflower until it is smooth, but be careful not to let it splash since it's hot. If you are using a regular blender or food processor to puree it, wait for it to cool. Then, once it's cooled blend it until it becomes a smooth puree.
Once you're done blending it's ready to be eaten! Add more salt, pepper, or butter to taste if necessary and enjoy!