Cauliflower Purée with Thyme
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This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes. I’m not sure if it’s just my eyes playing tricks on me, but it really does! It also has the benefit of being easier to make, healthier and lower in carbs. But don’t make it just for that reason — it’s delicious in its own right. In fact, when my friend Heather tested the recipe for me, she sent me a text that read, “OMG so good, just licked the bowl of my Cuisinart.” Try serving it with my Onion-Braised Beef Brisket, Grilled Flank Steak with Garlic & Rosemary, Roast Chicken or Easy BBQ Boneless Short Ribs.
What you’ll need to make cauliflower purée
Step-by-Step Instructions
There are a lot of mashed cauliflower recipes out there; what I like about this one is that the cauliflower is steamed in, and then puréed with, chicken broth. This adds flavor and eliminates the need to add cream to thin out the purée.
Begin by bringing the chicken broth and salt to a boil and a large pot. Add the cauliflower and steam for about 20 minutes, or until the cauliflower is very tender.
Using a slotted spoon, transfer the cauliflower to a food processor and add the butter along with a few tablespoons of the chicken broth.
Process until smooth and creamy, then taste and adjust seasoning with salt and pepper.
Add the chopped thyme and process until evenly mixed.
Transfer to a bowl and serve.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
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Cauliflower Purée with Thyme
This cauliflower purée is creamy and comforting, and it just happens to taste remarkably like mashed potatoes.
Ingredients
- 1 head cauliflower (about 2 lbs.), cut into ½-inch pieces (don't worry about keeping florets intact)
- 1 cup chicken broth
- 1 teaspoon salt, plus more to taste
- 3 tablespoons unsalted butter, cut into chunks
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper, to taste
Instructions
- In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter. Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and process until just combined.
Nutrition Information
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- Per serving (4 servings)
- Calories: 151
- Fat: 10g
- Saturated fat: 6g
- Carbohydrates: 13g
- Sugar: 5g
- Fiber: 4g
- Protein: 6g
- Sodium: 731mg
- Cholesterol: 25mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This recipe was amazing. I don’t miss mashed potatoes at all when this is on the menu. We were having ours with beef and so I add a little horseradish…yummm…
So delicious! I left the cauliflower in pretty big pieces and steamed in 1 cup water, 1 Knorr home style chicken stock (gel), 1/2 tsp garlic powder, and 1/2 tsp dried thyme (no additional salt). I used about 2 tbsp of salted butter with 1tbsp of the stock for the purée. It is the first time I’ve had cauliflower this way and it won’t be the last. Easily enough for 4 portions. Thanks so much for a great recipe!
Absolutely delicious – made this for Christmas and liked it more than mashed potatoes! Have made it several times since. Easy and great. Thank you.
No food processor – Should I still attempt?
Hi Gloria, I think you’ll have a hard time getting it to the right consistency without a food processor. You could try a high-power blender, but not sure it will work. Sorry I can’t be more helpful!
A hand blender also known as a stick blender works well as an alternative to a regular blender.
I’d love to make this in advance. How would you recommend heating it up to serve, or is it really meant to be served immediately?
Hi Abbie, this actually reheats nicely in the microwave. I’d suggest heating it, covered, in 1-minute increments until it’s heated all the way through. Hope you enjoy!
I made these for thanksgiving this year and thought the flavor was perfect. I did, however, feel that the texture of the final product wasn’t quite right. I think the next time I make this I need to make sure the cauliflower is drained extra well before adding it to the food processor and may add a little less of the chicken broth as well. The tasted wonderful alongside bites of stuffing and the Brussels sprouts gratin from your site, which I also made.
I’ve lost count of how many times I’ve made this – I don’t even have to look at the recipe anymore! I do add some grated garlic (or garlic powder if im in a hurry) to cover up the veggie flavor – doing this helped me to fool my son for a few months – he really thought he was eating mashed potatoes!!
Wow this was soooo good I love it. I normally have a cheese sauce with cauliflower so the kids will eat it. Gave them this with no cheese and they were asking for more 🙂
Hi Jen, I was wondering what your thoughts were on using frozen cauliflower florets?
Thanks!
Hi Yolanda, I haven’t made this with frozen cauliflower, but a few readers have commented that they have and have been happy with the results. Enjoy!
Hi. This was a great substitute for mashed potatoes. Just one suggestion. It wasn’t clear how big or, the weight of the cauliflower. Mine was 2# and, it barely made enough for two. Maybe, I trimmed it too much?! Anyway, I’m glad I tried it. Looking forward to experimenting with the addition of sweet potatoes, too.
Would you verify the nutrition information? Is that based on a single serving or four servings?
Hi Gary, the nutritional information is per serving. Enjoy!
So amazing – great flavor and good side dish for almost any type of dinner. Love it!
After finding this website I decided to try this recipe again – fantastic! My husband is a true “meat & potatoes” guy & he loves it! I did alter the recipe to decrease the salt and used dried thyme. A good food processor helps with avoiding a grainy consistency.
I like to add garlic when cooking the cauliflower to cut down the need for salt
A very good alternative to mashed potatoes.
This has become a favorite staple at our home. I planted thyme just specifically to have it on hand for this dish. We enjoy so MANY of your recipes, but maybe I am most grateful for the vegetable dishes, as my vegetable routine had gotten pretty uninspired and boring over the years. This recipe is perfect as is, although I never need to add back any of the drained broth.
I absolutely loved this recipe. It’s so different from plain old mashed potatoes. I made it exactly the way it’s written and I’ll definitely make this again. Thanks for a wonderful recipe.
This is such a great idea. Would love to try this recipe during the Holidays, instead of mashed potatoes!!
I am a total potato addict. Now on a reduced carb diet, thought I would give this a try. WELL- I may never mash another potato! This recipe ROCKS! Added 1/4 of grated parm. Perfection! Thank you!
Your recipes are simple, delicious and affordable! I love how you utilize fresh combinations of seasonally appropriate foods. I have been using mostly your soup recipe for my baby’s first foods and she is loving it, so am I! We stop by the farm stand and pick up what is fresh, we come home and find an incredible recipe on your blog and mommy and baby are happy! Thank you for sharing your delicious recipes with us! I am looking forward to your cook book!
This dish got me to LOVE cauliflower! It is delicious and my husband and I make it in place of mashed potatoes all the time. We even made it for my mom (who is super picky) and she loved it. We follow the recipe as written! Thanks Jen for always knowing what my family will love!!!
My husband hates vegetables and my older son is vegan. Made this recipe twice, once as you had listed except reducing butter to only 1 TBS and it was absolutely delicious and my husband could not tell he was eating cauliflower and thought they were mashed potatoes and ate all of it. The second batch I cooked the cauliflower in vegetable broth and used 1 TBS of vegan butter and my son raved about it. Thank you so much for helping me find something else that I can make that can work for my family. BTW, I also tried the asparagus soup and my husband ate all of it. You have helped me find a way to get my husband to eat vegetables and enjoy it!! Everything I make comes out so delicious and makes me feel like a real chef. I now have a friend subscribing to your recipes too since I keep raving about them. Can’t wait for your cookbook.
Thank you, Nancy – I’m so happy you’re having success with the recipes! ?
This is amazing!! I make it all the time instead of mashed potatoes. It is great with chicken stock or veggie stock!
This recipe is absolutely perfect! Thank you for sharing. One shortcut I have found for busy nights and/or a lack of desire to dirty too many more dishes is to pour out some of the chicken broth leaving somewhere in the neighborhood of the 3 tablespoons, adding the butter and thyme, and then using my immersion blender.
Hi
I have to say I rarely boil or steam cauliflower anymore. I oven roast it instead.
Cooked it this way then blended it. I think this adds another layer of taste and keeps it from becoming too runny.
Steve
Great idea Steve- thanks for sharing!
Loved this recipe so much! I can’t believe I haven’t tried it earlier! The thyme adds such a nice flavor. Thanks for this keeper recipe!
Oh My YUM!
This is SO easy and delicious…the first time I made it I had to stop myself from eating it right out of the cuisinart! I only use 2 T of butter and it is still rich and creamy. This is my go-to recipe whenever I’m craving mashed potatoes
I absolutely love this cauliflower pure’e. So much more flavor from the usual mashed potatoes side dish. It has become my go to side when I barbecue or grill…which is all year long living here in So Cal. Super Dish J S Thanks for posting this!!!
Loved it. So did puppy 🙂
wow! this is so easy to make and so delicious–I can’t wait to make it again. I only used 2T of butter, and it still tasted very rich and buttery. Next time I may try skipping the butter entirely. I served it with your bbq turkey meatloaf which was also great! thanks for all the great recipes!
Would this work with cauliflower rice?
Hi Angela, I’ve never tried it with cauliflower rice, but I suspect it should work. I’d love to hear how it turns out if you try it this way!
I love this recipe and use it often as we are low carb. I use frozen cauliflower a lot and really can’t tell the difference. I steam in beef broth (made it one time and had no chicken broth so used beef and have not gone back) and throw in some cloves of garlic then puree together.
Yep!
This was delicious, it tasted like it was dripping with butter even before we put the butter in! I cooked the cauliflower in chicken broth in an Instant Pot for ten minutes, then pureed and added 1/2 the butter and some pepper. It was delicious, just like all of Jenn’s recipes!
Hi Jenn,
You mentioned that this could be made ahead of time and then reheated. What temperature do you recommend and for how long? Also, should they be covered?
Thanks!
Hi Katy, this reheats nicely in the microwave. I’d suggest heating it, covered, in 1-minute increments until it’s heated all the way through.
This was delicious! Kudos!
How much is a serving size in cups? Hard to judge when counting calories.
Hi Susan, depending upon the size of your head of cauliflower, I think a serving would be approximately 1 cup.
I made this as a side with lamb shanks and it was delicious! I did not have fresh thyme so I used 1/2 t. of dried thyme and it was great. I have made similar recipes but this one is healthier with the chicken broth. A great substitute for potatoes or rice.
I have made this recipe for the last two Christmas dinners and it is outstanding. It’s quite easy to make, especially with a food processor, and certainly doesn’t need to be saved for a special occasion! The aroma of fresh thyme is lovely.
Hi Jenn,
I want to add this to my dinner for Rosh Hashanah. I know I can make it ahead and reheat in microwave…. How long, do I add more butter and thyme when I reheat?
Thanks!!
Candi
Hi Candi, You can make it up to 3 days ahead of time. No need to add more butter when you reheat it unless it seems dry, but I would sprinkle some fresh thyme over top before serving. Hope that helps!
I never go back and give a review on food recipes. This recipe is an exception. It truly is outstanding. It was great with fish. I could have it every night.
I retired this year, so I am into cooking now, and just a little annoyed I did not find this recipe 50 years ago.
:). So glad you enjoyed it Kenneth!
HOLY MOLY that was amazing! I second the eating right out of the cuisinart review. Amazing! :0)
I. really liked the addition of steaming with broth rather than water. I think this added a lot of flavor . Since I am dieting, I made the following changes . I reduced the butter from 3 tablespoons to 1 and added one wedge of light laughing cow cheese which is only 35 calories
also puréed some fresh parsley Into the mix. Delicious,
This is a wonderful side dish…and so easy to prepare! Will become a go to for mashed potatoes. I needed to add an additional tablespoon of broth in the processor to get everything smooth. Thank you!
Hi Jenn, I make this ALL the time for family and friends and it’s such a winner! However, this time I have a make-ahead question… if I make tonight (Wednesday) to serve on Easter (Sunday), do you think it will stay fresh in the fridge for a few days, or do I have to freeze? What is the best way to reheat? I’ll wait to add the thyme in until I reheat since I’ve learned the herbs turn a black color and can be a bit off-putting when I add them and then freeze/microwave later… Many thanks for your advice!
Glad you like it Allison! You can definitely make this a few days ahead and refrigerate. Just reheat it in the microwave before serving.
Delicious and so easy…Thanks
Would fish go with this recipe?
Sure- the cauliflower is really mild tasting so it could be paired with most anything. I think fish would be a nice choice.
Yum! Made it as directed, and it was delicious!
This is awesome. Used a stick blender instead of a food processor and with a little added stock, it was a perfect consistency. Will vary the herbs to get different flavors to accompany various proteins.
I have been learning to eat cleaner and find healthier options to my comfort foods. This cauliflower purée was DELICOUS! Perfect substitute for my beloved mashed potatoes! Totally would recommend this.