Parmesan Cauliflower Puree

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Here, cauliflower is turned into a luxuriously creamy puree with the assistance of a splash of milk, a smidge of food and a whir successful the nutrient processor.

The puree is flavored simply but profoundly with freshly grated Parmesan food and a pinch of nutmeg, which amplifies the food spirit and brings retired its nutty undertones, past finished with caller parsley and achromatic pepper.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 3 cups)

1 mean caput (2 pounds) cauliflower, cored and chopped into 1 1/2-inch florets (7 cups)
1/3 cupful low-fat beverage (1 percent), positive much arsenic needed
1 tablespoonful unsalted butter
1/4 spoon kosher salt, positive much arsenic needed
Generous pinch freshly grated nutmeg
1/4 cupful freshly grated Parmigiano-Reggiano cheese, positive 4 teaspoons for garnish
1 tablespoonful chopped caller flat-leaf parsley
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
120
Fat
6 g
Saturated Fat
3 g
Carbohydrates
13 g
Sodium
240 mg
Cholesterol
15 mg
Protein
7 g
Fiber
5 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Jane Touzalin.

Published December 23, 2015

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Updated March 15, 2026

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