Cauliflower and White Bean Puree

Delicious & Creamy!

I’ve been mashing and pureeing cauliflower for a while now – but I am loving the addition of white beans! They really add a more creamy, fluffy texture – very much like mashed potatoes! (If you need to go a little lower carb, you can swap the beans for more cauliflower!)

We really enjoy this creamy Cauliflower and White Bean Puree as a side dish, a topping for shepherd’s pie or nestled alongside a saucy braised dish such as pot roast, beef stew, osso buco or beef braciola.

The cauliflower and beans are simmered/steamed in broth with garlic and rosemary. They really soak up all those delicious flavors!

Once the cauliflower is tender, remove the rosemary and puree with your hand/immersion blender. You can also puree in a traditional blender or food processor.

A little butter, cream cheese and Parmesan cheese amp up the flavor and creaminess!

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Cauliflower and White Bean Puree

Cauliflower and white beans combine with rosemary and garlic to make a delicious and creamy puree! We love to enjoy this side dish as we would mashed potatoes or soft polenta. (If you need to go a little lower carb, you can swap the beans for more cauliflower!)

Tina Verrelli - epicuricloud.com

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Course: Side Dish

Keyword: Side Dish

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Ingredients

• 8 cups fresh cauliflower florets approx. 2 medium heads
• 1 15-ounce can cannellini beans (white kidney beans) drained and rinsed
• 1 cup low-sodium chicken or vegetable broth
• 1 sprig fresh rosemary
• 1 teaspoon fresh minced garlic
• 2 tablespoons butter
• 3 ounces cream cheese
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon salt plus more to taste
• 1/4 teaspoon black pepper plus more to taste

Instructions

• Add cauliflower, beans, broth, rosemary and garlic to 4-quart or larger pot over high heat. Bring to boil, then reduce heat and simmer covered for 10 minutes or until the cauliflower is tender.
• Uncover and simmer for 10 more minutes or until most of the broth has evaporated. (If a lot remains, you can pour off - sometimes cauliflower can give off a lot of moisture.)
• Remove rosemary sprig and add in butter, cream cheese, Parmesan cheese, salt and pepper. Puree with hand/immersion blender or in blender or food processor.
• Taste and add additional salt and pepper if desired.

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