Cauliflower puree

Right at this moment in time, thanks to a nasty bacterial invasion, I'm off starchy veg. Starchy veg can stimulate certain bacterial invasions so it's a big NO to potatoes of all varieties (and a big POQ to the bacterial invasion).

It's therefore a big YES to cauliflower puree. But more on that in a tick.


As the recipient of many (many) test results over the last few years I've faced many a dietary challenge and consider it to be just that - a challenge. What's the point of getting annoyed and frustrated at having to remove foods that may be impacting your health? I've never understood that sentiment; in my view it's simply worth getting excited about. Remove the food and look forward to feeling better. Having said that, I was known to shed a tear when told I was to omit eggs. But that was different. Eggs were (I believed), my best friends and to be relied upon almost every day.. 

So to your dietary frustrations when told of allergies and intolerances, I say this - embrace the opportunity to try new foods, to get a little creative, to feed your body a new set of nutrients. Isn't it time to give the potato mash a run for its money? 

And so I introduce to you a recipe fresh from the pages of my very first recipe eBook A Nourishing Kitchen (this recipe book deserved the love it received given I lost the ENTIRE first edition of 75 recipes in one moment of absentmindedness). But I digress.

As far as I’m concerned, this cauliflower puree is the best possible alternative to a creamy potato mash going around. It’s much lower in carbohydrate than potato mash and a great anti-inflammatory that will support your digestion and your immune system. It will combine beautifully with hearty dishes such as lamb shanks, steaks, oven-baked fish; it’s hugely versatile due to its lightness of flavour.

If you've not yet tried cauliflower puree, I demand that you do. You will be SO very pleased that you did. 

Serves: 4 as a side

1 head of cauliflower, stems removed and florets chopped
1 cup chicken or vegetable stock
1/3 cup Parmesan cheese (optional)
1 tablespoon organic butter
1 garlic clove, crushed
Salt and pepper to taste

In a saucepan, add the cauliflower, garlic and stock. Bring to the boil and simmer for 10 minutes or until very tender. Don’t overcook it so that you retain the fresh flavour.

Using a slotted spoon put the drained cauliflower into a high-powered blender and blend for 20 seconds or so. Add the butter, cheese, salt and pepper, and only if necessary a tablespoon or two of the remaining stock from the saucepan. Blend again until beautifully creamy and smooth. Serve immediately.

Have you discovered any great alternatives when you've been forced to omit any food types? Why not share some ideas to inspire others? Here's another cauliflower recipe to kick off the discussion - Cauliflower Toast, have you tried it? And what about this Cauliflower and Raspberry Cheesecake - who would have thought! 

July 22, 2015 — Amy Crawford

Made by Amy

simple = good