Cheesy Puréed Cauliflower

Cheesy Puréed Cauliflower

John and I agree on a lot. But not everything.

Cauliflower, for one. I love it, he doesn’t.

I won’t give up that easily, though.

So the other day I made this Cheesy Puréed Cauliflower to go with our Crock-Pot Barbacoa.


I thought if I served it just like mashed potatoes, maybe John would think that it was? He was getting home late from work that night, so I left his plate on the counter.


Later I asked him: “Did’ya like dinner?”

He responded with a laugh: “Fake mashed potatoes?”


But then he added: “Really good!”

Maybe he didn’t fall for my little trick, but he did enjoy the dish. That’s a win in my book!


Cheesy Puréed Cauliflower

Serves 4-6

I make this dish with Parmesan because it’s usually what we have on hand, but you could get creative with whatever cheese you love. I bet gruyere would be fantastic, as would fontina, or even cheddar. You could also add garlic or chives for extra kick. If you discover a good combo, would you let me know? I’d love to try it!


1 large head cauliflower, trimmed of stem and leaves

3 T butter

3/4 cup half-and-half

3/4 cup grated Parmesan cheese

Salt and pepper, for seasoning


Cut cauliflower florets off the stems.  Place in a steamer basket with a small amount of water; steam, covered, until very tender. Remove pot from heat but reserve cooking water.

Using tongs, transfer the cauliflower to the bowl of a food processor. Add the butter, half-and-half, Parmesan, salt and pepper, and 1/4 cup of the reserved cooking water. Process everything until desired consistency is reached — from very smooth to somewhat chunky. If you prefer a thinner consistency, add another 1/4 cup of the cooking water, and blend again.

Taste; adjust salt and pepper. Serve immediately.


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7 Responses to Cheesy Puréed Cauliflower

  1. Hunter August 26, 2013 at 5:09 pm #

    This looks good, thanks.

    Have you ever tried tossing cauliflower in a bit of olive oil then baking until brown? Sprinkle sea salt on it and serve. Cauliflower haters will convert.


    • Marie Saba
      Marie Saba August 26, 2013 at 9:33 pm #

      Hi Hunter! Yes and I absolutely love it that way! I use a lot of oil so it gets kind of crispy (almost fried, but not). Delicious. :) Thanks for the note! Best, Marie

  2. Pacific Merchants August 26, 2013 at 5:57 pm #

    Thanks for posting this! I’ve been cauliflower-averse my whole life. Maybe you’ll help change my tune. It’s a texture thing for me, so I’m hoping this will help overcome that.

    • Marie Saba
      Marie Saba August 26, 2013 at 9:35 pm #

      Hi! Thanks for the note! Well, it’s worth a try, right? If you add enough butter and cheese to anything, it’s bound to taste good :) Thanks again. Best, Marie

  3. Cindy October 30, 2013 at 9:31 am #

    Can’t wait to make this tonight!

    • Marie Saba
      Marie Saba November 4, 2013 at 11:50 am #

      Hi Cindy! Thanks for the note! I hope it turned out well! I’ve been meaning to add: Because cauliflowers vary in size so much, it’s probably best to add just a little liquid at a time until you get your desired consistency. If you used a small head of cauliflower, hopefully yours was not too soupy! Best, Marie


  1. Easy Cheesy Mashed Cauliflower | Quick & Easy Recipes |Cocina Marie - October 27, 2014

    […] posted a recipe for Cheesy Puréed Cauliflower about a year ago. Since then I’ve improved the recipe — with a better explanation of […]

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