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!)

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Rating: 5
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Course

Side Dish

Keyword

Side Dish

Prep Time

15 minutes

Cook Time

20 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

Course Side Dish Keyword Side Dish Prep Time 15 minutes Cook Time 20 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

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. 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.
2. 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.)
3. 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.
4. Taste and add additional salt and pepper if desired.