Creamy Cauliflower

by Sara on April 13, 2010

This is one of my favorite side dishes. It makes a great substitute for mashed
potatoes, and packs in a serving or two of veggies. Sometimes I add Parmesan
cheese for extra flavor, but it’s delicious without as well.


8 cups bite-size cauliflower florets (about 1 head)

4 cloves garlic, crushed and peeled

1/3 cup nonfat buttermilk (see Tip)

4 teaspoons extra-virgin olive oil, divided

1 teaspoon butter

1/2 teaspoon salt

Freshly ground pepper to taste

Snipped fresh chives for garnish, optional

1. Place cauliflower florets and garlic in a steamer
basket over boiling water, cover and steam until very tender, 12 to 15 minutes.
(Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup
water, cover and microwave on High for 3 to 5 minutes.)

2. Place the cooked cauliflower and garlic in a food
processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse
several times, then process until smooth and creamy. Transfer to a serving
bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if
desired. You may need to reheat the cauliflower before serving.

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