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Creamy Roasted Garlic Cauliflower Puree makes a great year 'round side dish (or sauce for other vegetables!) from foodiewithfamily.com

Roasted Garlic Cauliflower Puree

Rebecca Lindamood


  • 1 head cauliflower leaves and core removed, cut up into evenly sized florets
  • 2 cups milk
  • 8 cups water
  • 1 1/2 teaspoons kosher salt
  • 2 to 8 cloves roasted garlic
  • 2/3 cup plain Greek yogurt
  • 1/2 teaspoon freshly ground black or white pepper
  • 1/8 teaspoon freshly grated or ground nutmeg


  • minced green onions for garnish


  • Add the cut up cauliflower, milk, and water to a stock pot or deep saucepan. Bring to a boil, lower the heat, and simmer, uncovered, for 10 to 15 minutes, or until the cauliflower is easily pierced with a fork or sharp knife. Pour into a colander and let it drain for a full 10 minutes. When the 10 minutes are up, puree the cauliflower, roasted garlic, Greek yogurt, black pepper, and nutmeg in a blender or food processor fitted with a metal blade until silky smooth. Taste and adjust with salt if needed.
  • If desired, serve with minced green onions on top.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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