Cauliflower Purée


  • 8 cups cauliflower florets (2 medium heads fresh or 2 16-ounce bags frozen)
  • 1 cup water
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 2 tablespoons heavy cream
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg


  1. 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 tender when pierced with a knife.
  2. Transfer the cauliflower to a large bowl, add the butter, cream, salt and pepper. Purée with an electric hand blender until smooth and silky (you can also use a food processor or blender).
  3. Add the nutmeg, taste for seasoning and adjust if necessary. Keep warm until ready to serve.