Puréed Cauliflower with Thyme

You know I am never gonna lie when it comes to food.  I MISS MASHED POTATOES!  Ohhhh…how I miss them being nightshade free.  It is like punishment watching everyone else eat fluffy, delicious, buttery, comforting… where was I?  Oh yes, a decent mashed potato substitute.  Let’s just say that the other recipes I have tried have left me less than satisfied. After a good bit of experimentation, the red stove and I would like to declare EUREKA!  These are hands down one of the most delicious things I have ever eaten.  The leeks give them an incredible flavor and goat milk adds a heavenly creaminess.  I do suggest you use fresh cauliflower and steam them on the stove top versus the microwave.  You can thank me later!


  • 1 head cauliflower, cut into pieces (frozen isn’t the same)
  • 1 tablespoon of olive oil
  • 1 shallot, chopped
  • 2 cloves of garlic, minced
  • 1 leek, chopped
  • 3 tablespoons of butter substitute
  • 1/4 cup of goat milk (or whole milk if cow dairy is not an issue)
  • 2 teaspoons chopped fresh thyme
  • Freshly ground black pepper, to taste
  • Salt to taste



Steam the cauliflower until tender on the stove top.  Steaming in the microwave DOES alter the flavor.  You will be glad you took the extra time to boil water for this dish.  After all, you are on this blog because you want more flavor.  Flavor takes time.

While the cauliflower is steaming, heat the olive oil over medium heat in a saute pan with a little salt and pepper.  When the oil is hot, reduce to low adding the shallot and leek. Saute for 2 minutes, then add the garlic and 1 tablespoon of the thyme. Saute until the shallot is translucent.

Combine the cauliflower and saute in a food processor.  Add the butter substitute. Then slowly add the goat milk as you pulse, reaching a desired consistency.  Salt and pepper to taste.

Garnish with fresh thyme and serve.  It is absolutely delicious!  Let me know what you think!


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