If you’re looking for a light and super smooth alternative to classic mashed potatoes, the creamy cauliflower and potato purée is the recipe that will elevate your dinner. It’s one of those clever dishes I make when I want something comforting and I’m always surprised at how good it is. The best part is that it takes very little time and uses simple ingredients, perfect for everyday and wholesome cooking.
To achieve a truly irresistible light cauliflower purée with a more intense flavor, add a roasted garlic clove or a pinch of nutmeg. Trust me, it makes all the difference.
This quick and healthy cauliflower purée is perfect as a side for meat, fish, or vegetarian dishes. I love it beneath a baked salmon fillet or alongside legume meatballs. It’s also a great base for nourishing bowls: add roasted vegetables, crispy chickpeas, and you have a complete dinner in minutes.
If you’re looking for a creamy, light dish rich in flavor, this purée is the answer. A simple yet impressive recipe, ideal for those who want to eat well without complicating life.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
Ingredients
CREAMY CAULIFLOWER AND POTATO PURÉE: EASY AND LIGHT RECIPE
- 14 oz cauliflower
- 11 oz potatoes
- cup milk
- to taste nutmeg
- to taste salt
- to taste
Tools
CREAMY CAULIFLOWER AND POTATO PURÉE: EASY AND LIGHT RECIPE
- 1 Chopper Chopper
- 1 Pot Pot
Steps
Preparing the cauliflower and potato purée is very simple: cut both the potatoes and the cauliflower florets.
Bring a pot of salted water to a boil and cook the potatoes and cauliflower until they become soft.
Drain well and transfer everything into a food processor or use an immersion blender. Blend until smooth.
Transfer the mixture to a non-stick pan and add the milk, a drizzle of oil, salt, pepper, and a generous grating of nutmeg.
Cook over low heat for a few minutes, stirring, until the purée becomes creamy and reaches your preferred consistency.
Taste and adjust the salt. If you want it even smoother, add a splash of milk; if you prefer it thicker, let it thicken a bit more.
FAQ (Questions and Answers)
What kind of milk can I use for this recipe?
Any milk works: dairy, lactose-free, or plant-based. With almond or oat milk, it turns out surprisingly soft and delicate.
How can I make it more flavorful?
Add roasted garlic, parmesan, a drizzle of good olive oil, or a pinch of smoked paprika. Even a knob of butter, if not looking for a light version, works wonders.
Can it be prepared in advance?
Yes. Store it in the fridge for 1–2 days and warm it in a pan with a splash of milk to make it creamy again.
