This Thermomix Cauliflower Puree is creamy, smooth and utter delicious. Luxuriously rich, velvety, and pillowy soft, this puree is the ideal low-carb side dish. Whether paired with your favourite meats, stews, sausages & gravy, or schnitzels, it’s guaranteed to have everyone reaching for seconds.
Making cauliflower puree in a Thermomix is one of the simplest sides. Previously, I seldom ventured into making this dish due to the preparation and cleanup involved. However, with the Thermomix, the entire process takes place in the TM bowl, making it a complete game changer.
Cauliflower puree is as an excellent alternative to mashed potatoes for those mindful of their carb intake. With its flavourful, creamy, and soft texture, you’ll find it so delicious that you won’t even miss the presence of potatoes. Trust me, it’s a delightful experience worth exploring.
How to make
This mashed cauliflower puree is so simple and quick to make that it’ll become a regular in your kitchen rotation. Let the Thermomix handle the heavy lifting, freeing up your time to get a head start on dinner preparations or spend quality moments with your family.
- Chop – cut your cauliflower into florets. I find the easiest way to do this is to cut it into quarters, then cut away the thick stem on each quarter. Break into florets and roughly chop them or cut them each in half.
- Add – add the cauliflower florets, garlic, cream and milk to the TM bowl. Cover with lid (MC on) and cook for 15 minutes, 100C, speed 1.
- Puree – add the butter, parmesan, salt and pepper. Cover again and puree for 30 seconds, speed 9.
- Serve – serve with your choice of main meal.
Additional add in’s
The pureed cauliflower is already a flavour sensation on its own, but don’t hesitate to personalise it by adding or topping it with your favourite add in’s.
- Flavoured Oil: Enhance richness with a drizzle of your favourite flavoured oil. Olive, chilli, garlic, rosemary or truffle oil gives the puree a luxurious touch.
- Fresh Herbs: Chopped herbs like parsley, chives, or thyme contribute freshness and vibrancy.
- Bacon: For a savoury, smoky flavour, sprinkle bacon crumbles on top.
- Sour Cream or Greek Yogurt: Introduce a creamy tang by mixing in sour cream or Greek yogurt.
- Nutritional Yeast: For a dairy-free cheesy flavor, consider adding nutritional yeast.
- Sliced Spring/Green Onions: Enhance the dish with the mild, oniony flavour of sliced spring/green onions.
- Cayenne Pepper or Paprika: Add a hint of spice or smokiness with cayenne pepper or smoked paprika.
- Toasted Nuts or Seeds: Crushed almonds, pine nuts, or sunflower seeds can provide a delightful crunch.
FAQ’s
Leftover cauliflower puree will keep for 3-4 days when stored in the fridge in an airtight container.
Yes absolutely! Cauliflower puree freezes well. Once cool, transfer to an freezer safe dish or place into zip-lock bags, expelling any excess air. Label, date and freeze for up to 3 months. Thaw in the fridge before gently reheating.
You can use any milk you prefer. I used Lite milk.
Although not tested, you could use a light thickened cream instead and also use a lite/skim milk. You could also omit the parmesan cheese. Bear in mind though, doing any of these may change the consistency and taste. You could also swap some of the milk or cream too for vegetable stock. (I would love to know how this goes for you if you do – Please leave a comment in the comments section below to share the outcome)
Thermomix Cauliflower Puree
Equipment
- Thermomix TM5 or TM6
Ingredients
- 1 head cauliflower, cut into florets (about 800-900g florets)
- 2 cloves garlic
- 100g thickened cream
- 80g milk
- 30g butter
- 30g grated parmesan cheese
- ¾ teaspoon salt
- ¼ teaspoon ground white pepper
Instructions
- Place cauliflower, garlic, cream and milk into TM bowl. Cook for 15 minutes, 100℃, speed 1.
- Add butter, parmesan, salt and pepper. Puree for 30 seconds, speed 9. Serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - GRATED PARMESAN
If you want to grate your own parmesan in the Thermomix for the mash, place 30g roughly chopped parmesan into TM bowl and grate 5 seconds, speed 8. Remove and set aside before starting the cauliflower mash. No need to clean the bowl after.
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