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Test Kitchen Approved

Capitol Hill Cauliflower Puree

Capitol Hill Cauliflower Puree

Capitol Hill Cauliflower Puree

Recipe By David Trout, Savory Spice – Lincoln Square/Chicago, IL owner

Yields

6 to 8 servings

Recipe By David Trout, Savory Spice – Lincoln Square/Chicago, IL owner

Creamy and delicious alternative to mashed potatoes.

Serving Suggestions

Use puree as a bed for fish, chicken or beef, or as a dip for bread or vegetables.

Ingredients

2 heads cauliflower

1 Tbsp. olive oil

3 cups whole milk

1 cups half and half


½ tsp. salt


2 Tbsp. unsalted butter

¼ cups lemon juice

Savory Spice ingredients in this recipe

  • Capitol Hill Seasoning

    Capitol Hill Seasoning is a Savory Spice classic seasoning & longtime best-selling spice mix with our customers. This all-in-one seasoning ble...

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  • Fine White Sarawak Pepper

    Fine White Sarawak Pepper is a fine ground white pepper powder that helps you add great pepper flavor to almost any dish, without the black specks ...

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Directions

Cut cauliflower heads into small florets. Set oven to broil. Place half of the florets on a baking sheet and spray or brush with olive oil. Place baking sheet on middle rack of oven and broil until florets are roasted to a medium brown color, about 20 min. Meanwhile, in a large saucepan, bring remaining cauliflower, milk and half and half to a simmer over medium heat. Cover, reduce heat to low and continue to cook until florets are soft, about 20 min. Strain mixture through a colander, reserving both florets and liquid. Place roasted and boiled florets together in a food processor. Add one third of reserved liquid, Capitol Hill Seasoning, salt, white pepper, butter and lemon juice. Puree, adding more reserved liquid as needed to reach desired consistency.