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
- 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
- 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.