Cauliflower Purée

Name: Cauliflower Purée
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Cauliflower 3.1 lbs; Potatoes 2.2 lbs; Grana Padano PDO cheese to be grated 6 ½ tbsp; Garlic ½ clove; Coarse salt 1 tsp; Fine salt to taste; Extra virgin olive oil to taste; Nutmeg to taste; Black pepper to taste; Water to taste

it de es fr br nl

345

Calories per serving

Energy Kcal 345
Carbohydrates g 44.3
of which sugars g 7.1
Protein g 15.2
Fats g 11.8
of which saturated fat g 3.29
Fiber g 9.1
Cholesterol mg 11
Sodium mg 888

Gluten Free
Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Very low

PRESENTATION

So, here’s the deal: cauliflower puree is one of those dishes that's a must-try, especially if you're into Italian cuisine. Really, it's pretty much a staple in Lombardy and Emilia-Romagna—especially when it’s chilly outside. Imagine something creamy and smooth, made by mixing cauliflower with a bit of potato. What you get is this texture that's so velvety and totally satisfying. Like a lighter version of mashed potatoes, with a mellow veggie twist.

And listen, that Italian flair? It comes from a generous sprinkle of Grana Padano or pecorino cheese on top. Once you bake it, the top turns all golden and cheesy—seriously good—with just a hint of nutmeg that perfectly balances the sweetness.

Pair it up with roasted meats or a hearty stew, and you've got a meal that's cozy and perfect for autumn and winter. Great idea for getting kids into veggies, too. The tender blend is mild, yet rich. Many Italian families use a pressure cooker to speed things up, making it a relaxed, homey dish. Healthy mashed potatoes alternative? You bet. And for those wanting something lighter, it's a low-carb option.

Try swapping cheeses or roasting the cauliflower first for a nutty depth. I mean, this dish proves simple ingredients can create something really special—just like good Italian food should. You know—bringing everyone together.

So, whether you call it cauliflower mash or something else, it's all about comfort food that’s moist, satisfying, and not too heavy. Next time you're after the perfect side, think of this Italian classic. Warms the heart and soul, for real.

INGREDIENTS: Cauliflower 3.1 lbs (1.4 kg); Potatoes 2.2 lbs (1 kg); Grana Padano PDO cheese 6 ½ tbsp (40 g) - to be grated; Garlic ½ clove; Coarse salt 1 tsp; Fine salt to taste; Extra virgin olive oil to taste; Nutmeg to taste; Black pepper to taste; Water to taste

Preparation

How to prepare Cauliflower Purée

To prepare the cauliflower pur e9e, start by cleaning the vegetables; you can also consult the Cooking School: How to Clean Cabbage and Cauliflower. With a small knife, remove the outer leaves of the cauliflower, cut away the core 1, then separate the florets by cutting at their attachment to the main stem 2; in the end, you should obtain about 2 lb 10 oz of cleaned cauliflower (approx. 1.2 kg). Wash the florets well under running water 3.

Lay them on a clean kitchen towel 4 while you continue preparing by peeling the potatoes 5. Once peeled, cut them in half and then into quarters 6.

Take the pressure cooker, add a drizzle of oil and half a clove of garlic, peeled and chopped 7. Add the potato pieces 8 and the cauliflower florets 9.

Now pour water into the pressure cooker 10 up to the level of the vegetables. Then add a scant teaspoon of coarse salt 11 or season to taste. Cook the cauliflower and potatoes for 5 minutes, counting this time from the moment the pressure cooker begins to whistle (if you do not have a pressure cooker, boil the vegetables in two separate pots in salted boiling water to taste: it will take about 40 minutes; the potatoes and cauliflower florets should be tender). After the required time, when the vegetables are cooked and after releasing the steam from the pot, take the immersion blender and place it in the pot 12.

Turn it on to reduce the cauliflower and potatoes to a smooth cream 13. Salt and pepper to taste, then stir 14 and cook for a few minutes to let the pur e9e dry slightly 15.

Now grate the nutmeg 16, then decide how to serve the pur e9e: you can simply transfer it to a serving bowl and create decorations with the tines of a fork 17; alternatively you can gratinate the pur e9e as follows: add finely grated Grana 18,

sprinkle more nutmeg to taste 19, then place the bowl on a baking tray and select the grill function at about 446 b0F for a little over 5 minutes or until the surface is lightly browned 20. Whichever version you choose, serve the pur e9e hot or warm 21 to accompany your main courses!

Storage

Cauliflower pur e9e can be stored in the refrigerator covered with plastic wrap for up to 1-2 days. It can be frozen only if fresh, unfrozen ingredients were used.

Tip

You know: the contrast between softness and crunch always satisfies! In this case, why not serve the pur e9e with some croutons, perhaps made from that stale slice of bread you were about to throw away? Cut it into cubes, toss them in oil and sauté in a pan: the result will be phenomenal! As for the cheese used to flavor it, choose whichever convinces you most: if you like strong flavors, Pecorino may be more suitable than Grana!

For the translation of some texts, artificial intelligence tools may have been used.

Cauliflower Purée

PRESENTATION

How to prepare Cauliflower Purée

Storage

Tip

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