Creamy Garlic and Cauliflower Puree

Soups & Stews

Recipe courtesy of Susan Ford Publisher of Louisiana Kitchen & Culture

Serves 4

  • 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
  • 1/2 cup butter
  • 4 cloves garlic, peeled and coarsely chopped
  • Chicken broth, as needed
  • 1/2 to 3/4 cup cream or half-and-half, heated
  • salt and freshly ground pepper to taste

Creamy Garlic and Cauliflower Puree

Creamy Garlic and Cauliflower Puree

Click image to enlarge


Add cauliflower and garlic to a large pot, preferably a Dutch oven, and add enough chicken stock to cover. Set over high heat and bring to a boil. Cook until cauliflower is fork-tender, about 12 minutes. Drain thoroughly. Return cauliflower to pot. Add butter and blend. Add half the milk or cream and blend. Purée with an immersion blender or in a traditional blender. Add more milk or cream, blending constantly, until desired texture is reached. Season to taste with salt and pepper.

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