Trying to be healthier? Want comfort food feels without the guilt! Try replacing your mashed potatoes with Cauliflower purée. Typically when I prepare cauliflower purée, I blend it with parsnips. The parsnips give it a little more substance for plating and a slightly different flavor profile.

When making this dish, if you want to reduce your cooking time try baking out the extra moisture. Once the cauliflower florets are boiled/steamed, place them in a single layer on a sheet pan. Place the pan in the oven at 350F for twenty minutes. Then put everything into the blender and skip the extra cooking!

You can flavor this however you choose. I’ve made sour cream and chive, cheese, and roasted garlic in the past. No one will be the wiser and you’re making steps in a healthy direction.

Cauliflower Purée

1 Head of Cauliflower, trimmed and broken into smaller florets

1 Cup of Half and Half

4 TBSP Butter

Salt and Pepper

Procedure:

1. Place the trimmed cauliflower into a 3 qt Saucepan and fill with water, stopping about an inch from the top of the pan. Simmer on medium high for approx. 10 minutes. The Cauliflower should be fork tender.

2. Drain the water from the pot and place the prepared cauliflower into the pitcher of a blender.

3. In the same saucepan, combine the half and half and the butter. Heat the mixture on low until the butter is melted and the mixture is almost boiling.

4. Remove the valve from the lid of the blender and pour in the hot dairy mixture. Fold a kitchen towel and place it over the hole where the valve cover lives. Blend beginning on low and work your way up to high.

5. Blend the mixture until completely smooth. Season with salt and pepper, then return the mixture to the saucepan. Heat the purée on medium low, stirring constantly until some of the moisture cooks out. Remove from the heat and serve.