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
- 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.