Scallion and Sesame Cauliflower Puree

Cauliflower purée is a fantastic alternative to mashed potatoes, not just because it's lower in calories and carbs, but because it's amazingly versatile. The butter, scallions and sesame oil give this dish a mellow, nutty sweetness that was terrific with the pungent flavors of our Mirin-Marinated Steak with Asian Chimichurri, but it would also be great alongside grilled teriyaki chicken, salmon or pork.

Scallion and Sesame Cauliflower Puree
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  • Ingredients:
  • 8 cups cauliflower florets (2 medium heads fresh or 2 16-ounce bags frozen)
  • 1 cup water
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1-1/2 tablespoons toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 6 scallions, sliced
  • Salt and freshly ground black pepper to taste
  • Sesame seeds for garnish

Place the water and salt in a large pot fitted with a steamer rack. Bring to a boil, add the cauliflower florets, cover and steam until they are very tender when pierced with a knife.

Transfer the cauliflower to a large bowl, add 1 tablespoon of the butter along with salt and pepper to taste. Purée with an electric hand blender until smooth and silky (you can also use a food processor or blender). Set aside.

Heat the remaining 2 tablespoons of butter and the sesame oil in a large pan over medium heat. Add the garlic and cook until soft and fragrant, 2 minutes. Add the scallions and continue cooking just until softened, about 2 minutes more. Don't let them lose their bright green color.

Stir in the cauliflower purée and heat through. Transfer to a serving bowl, sprinkle with sesame seeds and drizzle with a few additional drops of sesame oil.

Makes 6 servings

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comments & replies

1 comment ~

Too funny, I just posted my recipe for cauli-taters on my blog this morning! Love them and can't wait to give this a try :)

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