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This creamy and comforting Cauliflower Puree is topped with sautéed mushrooms, Swiss chard and shallots. You can make this super healthy dish (made entirely out of vegetables!) in just 30 minutes.
What is Cauliflower Puree?
This dish is exactly as it sounds; cauliflower pureed into a creamy, comforting puree. Top it with sautéed veggies and you have yourself an easy, simple, super healthy meal that will definitely impress.
I love this recipe because:
- it only takes 30 minutes.
- it looks really fancy with minimal effort.
- it’s made entirely out of vegetables, although you will swear you are eating carbs.
Belonging to the same family as beets and spinach, Swiss chard not only tastes amazing, but it’s also incredibly nutritious. While researching Swiss chard for this recipe, I came across a ton of different articles explaining the amazing benefits of this amazing vegetable. Some of the benefits I found include:
- Blood sugar regulation
- Helps pancreatic cells regenerate.
- Excellent source of Vitamins C, E, A, manganese, and zinc.
- Contain phytonutrient antioxidants
- Supports bone health.
You can find Swiss chard (with white stems) but also look for other varieties of rainbow chard, which have red, purple, or yellow stems. All are super nutritious and can be used in this recipe.
How to make this Cauliflower PUREE:
To begin, boil the cauliflower until soft, about 7-8 minutes. Drain, rinse and add the cauliflower to a high-powered blender. Then add the nutritional yeast, salt, pepper, garlic cloves, and unsweetened almond milk and blend until smooth. Set aside and cover to keep warm (I just leave mine in the blender with the top on until ready to serve).
To a large skillet over medium heat, add the sesame oil (or unsalted vegetable broth). Add the chopped shallots and mushrooms and cook for 10 minutes, stirring occasionally until the mushrooms are soft.
Add the tamari (or soy sauce), the garlic powder and Swiss chard. Stir about 1 minute until the Swiss chard is wilted.
Remove from heat. In a bowl, add the cauliflower puree and top with the mushroom/Swiss chard mix. Drizzle with lemon juice (recommended). Serves 4.
*This dish tastes very rich and the servings are not large, so I recommend serving this with a side salad or bread.
Helpful Tools:
- Blender– I like the Vitamix, but any high-powered blender will do.
- Lemon Squeezer– this is my favorite tool and I’ve used a few.
Looking for more cauliflower recipes? Try one of these:
- Mashed Cauliflower
- Cauliflower Rice Stir Fry Bowl
- Coconut Curry Cauliflower Soup
- Buffalo Cauliflower Tacos
If you try this recipe for Cauliflower Puree with Sautéed Mushrooms, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Cauliflower Puree with Sautéed Mushrooms
Pin RateIngredients
- 1 head cauliflower head – broken into florets
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves – minced
- 1/2 cup unsweetened almond milk
- 1 tablespoon sesame oil – or unsalted vegetable broth
- 1 large shallot – chopped fine (about 1/3 cup diced shallots)
- 2 cups cremini or white mushrooms – each cut in half
- 1/2 tablespoon tamari – or soy sauce
- 1/2 teaspoon garlic powder
- 2 cups chopped swiss chard
- juice from 1 lemon
Instructions
- Boil cauliflower until soft, about 7-8 minutes. Drain, rinse and add cauliflower to high powered blender. Add nutritional yeast, salt, pepper, garlic cloves and unsweetened almond milk. Blend until smooth.
- In a large skillet, add sesame oil (or unsalted vegetable broth) and heat over medium-high heat. Add the chopped shallots and mushrooms. Cook for 10 minutes, stirring occasionally until mushrooms are soft. Add tamari (or soy sauce), garlic powder and Swiss chard. Stir about 1 minute until Swiss chard is wilted. Remove from heat. In a bowl, add cauliflower puree and top with mushroom/Swiss chard mix. Drizzle with lemon juice. Serves 4.
- This dish will last for 2-3 days in the fridge, but is best served fresh.
Sophie says
Loved this recipe! So easy to make and a real crowd pleaser.
Christin McKamey says
Thanks for the nice comment Sophie! So happy you enjoyed it. =)
Sherry says
The nutrition chart shows only zero’s in every catagory, which I’ve not seen on any of your other recipes. Can you tell me the protein count for this meal?
Christin McKamey says
Hi Sherry, thanks for the heads up! Something weird happened with my nutrition counter but it should be working now. =) Thanks!!
Dee says
WoW! These flavors were poppin’! I made this tonight and savored every bite. The only modification that I made was I added turmeric to the cauliflower base. The lemon squeeze at the end was clutch! Do not skip it!
Christin McKamey says
Turmeric sounds like a great addition Dee! So glad you loved it! I agree, don’t skip the lemon! =)
Jessie Oliver says
Do you know how many grams of fiber are in this recipe? I’m excited to make it!
Christin McKamey says
Hi Jessie, the nutrition calculator I use is not giving me that information on fiber. =( But after some research, there is 12 grams in just the cauliflower head so it seems a decent amount. I hope you enjoy it! I love that recipe. =)
Annie says
The flavor of the cauliflower has to do with its size. I just made it and the cauliflower is very flavorful. Previously I made the mushrooms and that came out very well also. Right now I’m using the cauliflower to double as mashed potatoes. Thanks for both recipes! 5 stars!
Christin McKamey says
Thank you Annie! So happy you loved it. =)
Annie says
Cauliflower sizes vary widely. I’m making the dish now with a small head. I am wondering if those who found it bland had a large head and used the same amount of seasoning as listed in the recipe. What size cauliflower (# of cups) did you use?
Ned says
Love this recipe. Great combination of flavours and looks beautiful on the plate. This is going in to my “company worthy” collection of recipes. I had to use a bit more almond milk to get it to mix properly in the blender and I used a couple of dried locally harvest mushrooms and garnished with lemon zest and it turned out great. Thanks for sharing! You’ve got a new fan.
Christin McKamey says
Thank you Ned, so glad to hear that! =)
Morgan says
Simple and delicious! Recipe was easy to follow and I was able to recreate it perfectly. My non vegetarian partner was thoroughly impressed!
Christin McKamey says
Yay thanks Morgan! I love this dish too. =)
Corey says
This looks delicious. But why does this only last 2-3 days?? I typically make food for the week (so I don’t have to cook after work) . Was this just a guess or definite guidance?? Thanks!
Christin McKamey says
Hi Corey, I’ve made this many times and after 2-3 days, it starts to get a little runny/mushy so that’s why I recommend 2-3 days. It’s definitely best fresh or the next day. I would just make it the first meal you eat after your prep day. =) Thanks!
Kate Booth says
Just tried this and loved it – one thing, I didn’t manage to get the purée as smooth as it appears in the photographs or as smooth as it sounds in the description / other reviews. My purée still quite had that slightly grainy ‘cauliflower rice’ kinda texture? I didn’t have almond so used semi-skimmed milk (and possibly not enough). Any tips to get that smooth silky texture? Thanks! : )
Christin McKamey says
Hi Kate, thanks so much! Glad you loved it. It’s possible it could be the blender you are using? Or maybe the cauliflower was not cooked long enough? The skim milk could also be a possibility… 🙂
Micheala says
I found a few reviews on Pinterest saying the puree was bland but as someone who apparently knows how to season my own food without being told how, I made this recipe and found it amazing. The mushrooms were incredible!! It was also a lot more filling than I expected!
Christin McKamey says
Haha thanks Michaela! I too do not find this bland at all! So glad you liked it! =)
Kara says
Made this tonight and LOVED it – carnivore boyfriend also loved. I didn’t have almond milk, so I used vegetable stock for the cauliflower puree, and it was still super creamy and decadent. The meaty mushrooms complement it well. Definitely recommend the lemon drizzle to finish – it makes it.
Christin McKamey says
Thank you Kara, so glad you loved it! =)
Kelsey says
The chard and mushroom topping was great, but the purée was very bland. I would recommend adding some fresh chopped garlic or somthing to add some kind of flavor :/ sorry, not my favor for that reason….
Christin McKamey says
Sorry it wasn’t your favorite. =) I find it very flavorful but I usually mix in the mushrooms with the puree.
Eve says
This was so delicious. Thanks <3
Christin McKamey says
Glad you liked it Eve! =) Thanks so much.
Holly Holman says
Can you substitute the nutritional yeast with something else? What does it do to the purée?
Christin McKamey says
The nutritional yeast gives it a “cheesy” taste so if you make it without, it won’t have the same flavor. =)