Cauliflower Purée

Cuisinart original

A great alternative to traditional mashed potatoes!


Makes 6 cups


1            large head cauliflower, cored, about 3¼ pounds

1            pound Yukon gold potatoes, peeled and cut into 1-inch pieces

¼           cup extra virgin olive oil

2            teaspoons kosher salt

½           teaspoon freshly ground black pepper

Nutritional information

Nutritional analysis per serving (½ cup): Calories 142 (56% from fat) • carb. 13g • pro. 3g

 fat 10g • sat. fat 1g • chol. 0mg • sod. 394mg calc. 27mg • fiber 3g


Cut cauliflower into large chunks and put into a large stockpot with the potatoes. Cover with cold water and place over high heat until water comes to a boil. Reduce heat to maintain a healthy simmer and cook until vegetables are tender, about 25 minutes.
Once tender, drain all water from the vegetables and place into the Cuisinart®  mixing bowl. Attach the chef’s whisk and mix on Speed 5 until vegetables are smooth. Scrape the entire bowl as necessary during the process. Increase the speed between 8 and 10 to completely smooth out the cauliflower.
Once smooth, decrease speed to 2 to add the olive oil, salt and pepper, and then slowly increase to Speeds 10 to 12 until light and fluffy. Scrape the bowl once to make sure all ingredients are evenly incorporated. Taste and adjust seasonings as desired.