A New Twist on an Old Favorite: Cauliflower-Brie Puree

Every experienced lowcarber is familiar with the classic “mock mashed potatoes” in the form of a cauliflower puree. I’ve tried several recipes myself but have never found one that I really loved. They always seem too runny no matter how hard I tried to get all the water out.

Well, for those willing to try, I’ve got a new technique which should lead to some of the best tasting and best textured “cauli mash” you’ve ever had.

The following recipe was a joint effort with my husband. He pioneered the cooking method while I added a cool-down time and a new cheese. The results are fantastic. We’ve been making this once or twice a week for the past month and I’ve finally taken the time to write it all down so I can share it with you.

Cauliflower-Brie Puree

• 2 Heads Cauliflower
• 8 oz. soft cream cheese
• 6 oz. melted brie
• Salt & Pepper to taste
• (that’s right! No butter and no cream)

Rinse cauliflower heads, remove green leaves, and cut in half. Place all four pieces in microwave and nuke on high for 15-20 minutes. Time will depend on size of cauliflower heads and microwave wattage. They are done when a fork slides easily into the main portion of the stem. If they get a little browned on top, don’t worry. You’ll never notice in the finished product.

Place on the counter and let cool to room temperature. I always do this in the morning so I’m ready to make the puree for the evening. SIDE NOTE: You CAN skip this process but I find I MUCH prefer the lower moisture level. The end product is thicker.

Once cooled, remove the large middle stems and use only the florets and a portion of the small stems, as pictured.

Place half the florets in the food processor and begin pulverizing. Once they have processed for about 3 minutes, add the rest of the florets. Continue processing until you end up with a fine grain.

Next, while the processor is in motion, add the melted brie through the top funnel. 

Next add the cream cheese 1/3 at a time along with a little salt and pepper. SIDE NOTE: Don’t add too much salt because if you end up adding things like bacon later, it may be too salty. Remember, you can always add more but you can’t take it away!

Stop every minute or two and check the consistency. The final blended mixture should look like this.

Pour the entire mixture in a microwave-safe baking dish and nuke on high for 20 minutes or until the top is turning a light golden brown. No, not the oven. The microwave works fine for this so there’s no reason to heat up the kitchen.

From here, you can do anything. Add scallions, bacon, cheddar, green chili, chopped cooked veggies, etc. I like making a batch of this on Sunday and then varying the additives each night thereafter. We usually get 3 meals out of this for two people. So, six servings

My favorite way to enjoy this is mixed with very crunchy bacon pieces and topped with butter. OH MY! Can you say delicious? 

Happy Cooking and Bon Apetit!