Cauliflower and White Bean Puree

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Cauliflower has a secret culinary weapon – pectin, which enables mashed potato-like creaminess without the starch. This cauliflower mash has another source of pectin, white beans. With additional protein, this savory puree brings a heartiness to vegetarian or omnivore dishes alike.


  • 1 large head cauliflower (about 3 pounds) cut into florets
  • 1 (15-ounce) can cannellini beans (or other white beans)
  • 2 to 3 cloves garlic or 1/2 head roasted garlic
  • 2 tablespoons cultured butter, ghee or coconut oil for a dairy-free option
  • Up to 1/2 cup milk (dairy or dairy-free), as desired for texture
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon white pepper
  • Optional flavorings: 1/2 cup grated cheese; 1 teaspoon cumin or 1/2 teaspoon nutmeg; 1/2 teaspoon red chile flakes; 2 teaspoons fresh lemon juice


Place chopped cauliflower in a steamer insert inside of a saucepan or stock pot with an inch or 2 of water.

If using fresh garlic cloves, add them to the steamer. Cover and steam fresh cauliflower for 10 to 12 minutes, until very soft when pierced with a fork. Add the beans to the steamer halfway through cooking time. Remove the cauliflower and beans from the heat and allow to rest in the steamer for another 5 minutes.

Process until smooth using an immersion blender. Alternatively, use a food processor or standard blender. Add roasted garlic (if using), salt and pepper and any optional add-ins. Add milk beverage of choice as needed for a smooth texture.

Adjust seasoning to taste with added salt and pepper, if needed.

Copyright 2019, M. Evezich, Original recipe

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