Cauliflower Puree

What a treat for any dish, this puree can be substituted for mashed potatoes and added to any vegetable or meat dish.

Course Side Dish
Cuisine California Greek
Author Mary Papoulias-Platis


  • 1 head cauliflower, chopped
  • water or vegetable broth for steaming
  • 2-4 teaspoons extra virgin olive oil or organic butter
  • salt and pepper
  • 1 sprig of fresh mint leaves or any soft herb


  1. Place the cauliflower and fresh mint leaves in a pot or steam basket and add water. Steam until cooked about 15-20 minutes until softened. 

  2. Remove cauliflower and set aside until cooled. Save the water.

  3. Once cooled to touch, add the cauliflower and fresh mint leaves to a blender or food processor. Add steamed leftover water as needed to puree the cauliflower. 

  4. Add the salt and pepper as needed. 

  5. Place the puree on a warm platter and top with braised cauliflower. Add toasted pine nuts and fried mint leaves. Or place in individual bowls and serve.

Recipe Notes

Fried mint leaves are made by placing the leaves in a frying pan with little olive oil until crisp. Remove and dry on a paper towel.