Cauliflower puree

From Pork tenderloin with whiskey maple sauce

Pork with whiskey maple sauce


  • 1 head cauliflower, stems removed and cut into 2 inch pieces
  • 1-2 cups water or chicken stock (enough to cover in pot)
  • salt and pepper to taste
  • 1 tbsp butter (optional)
  • splash of cream (optional) – you can also use low-fat evaporated milk in place of cream


Place cauliflower pieces in pot and cover with water or stock. Bring to a boil, then simmer for 10-12 minutes, until the cauliflower is tender. Using a slotted spoon, remove cauliflower from the saucepan and place in food processor and process until smooth. If you need some liquid to make the mixture smoother, add small amounts of the cooking water/stock, and/or your optional milk. Stir in the butter and add salt and pepper to taste.

Printable Recipe



  1. Pork tenderloin with maple whiskey sauce « Soph n' Stuff - February 4, 2013

    […] Cauliflower puree […]

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