This is the best creamed cauliflower recipe," my husband told me after tasting what I cooked. Indeed, although it is a delicious and healthy dish, it has hardly made its place on our menus.
In Western cuisine, cauliflower cream often serves as a side dish, substitute, or variant for mashed potatoes. However, in Eastern Europe, it's more commonly used as a spread for bread, similar to other spreadable creams. We enjoy it much like an egg salad sandwich – another delicious recipe you'll find on our blog.
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It is simple and easy to make the recipe, but very delicious. Let's start with ingredients!
Ingredients
First, we need cauliflower. I chose to buy a whole, fresh head, about 1 kg in size. However, you can also use frozen cauliflower florets for convenience.
Since I prefer a milder flavour, I used a leek in this recipe instead of garlic. But if you like a stronger garlic taste, feel free to add a clove or two.
Other ingredient used for seasoning are:
- 2 tablespoon Mayonnaise: Creates creaminess and richness. You can substitute Greek yogurt or sour cream for a lighter touch.
- 1 teaspoon Mustard: Offers a slight tang and complexity of flavour. Dijon mustard is a classic choice, but yellow mustard or even a grainy variety works well.
- Salt and Pepper: Essential for balancing and enhancing all the flavours.
- Dried vegetable mix: Contributes a range of subtle vegetable flavours and a slight textural contrast.
How to Make the Best Creamed Cauliflower Recipe?
Preparing the Ingredients
I start by cleaning the cauliflower, removing the leaves, and breaking it into florets. If you're using frozen cauliflower, you can skip this step.
In a soup pot, bring about three liters of water and a tablespoon of salt to a boil. Once the water is boiling, add the cauliflower florets to the pot.
Boil the cauliflower for about 15 minutes, then put it in a strainer and let it drain and cool.
I finely chopped the leek, but you don't need to be as precise since I'll be blending it in the electric chopper anyway.
Make the Cream
Now, let's use the electric chopper to make the cream.
First, add the chopped leek to the chopper. Then, gradually add the boiled cauliflower, a bit at a time, and process until smooth.
Repeat this process until you've blended all the cauliflower, then transfer the mixture to a bowl.
Season with a teaspoon of dried vegetable soup mix, a teaspoon of salt, and half a teaspoon of freshly ground pepper.
Stir, then add another teaspoon of English mustard and two tablespoons of mayonnaise. For a lighter option, you can replace the mayonnaise with Greek yogurt, but I prefer mayonnaise.
Transfer everything to a serving bowl and garnish with chopped parsley on top.
This is my best creamed cauliflower recipe, which is ready to serve.
Serving the Creamed Cauliflower
As I mentioned before, this creamed cauliflower spread is versatile. It can be served as a side dish alongside roasted turkey thighs or turkey meatloaf. But our favourite way to enjoy it is spread on bread for breakfast, along with sliced salami, sausages, and tomatoes.
You can serve alongside a variety of raw vegetables like carrots, celery, bell pepper strips, cucumbers, or pair with warm pita bread or homemade pita chips. Serve in a decorative bowl with dipping options arranged around it.
F.A.Q.
Cauliflower's compact florets create lots of nooks and crannies where dirt, debris, and even small insects can hide. Soaking helps loosen these and flushes them away during a final rinse.
You can bringing out the best flavours in cauliflower using lemon juice or vinegar (balsamic or sherry), brighten the flavour of cauliflower and offset potential bitterness. Also, butter, olive oil, mayonnaise, cheeses like Parmesan, and cream sauces amplify cauliflower's mildness and create a luxurious taste.
The impact of using just milk might be minimal. Some believe that the milk helps keep the cauliflower a bright white colour, preventing natural oxidation. I prefer, to add a small squeeze of lemon juice to the cooking water.
If you liked the creamed cauliflower recipe, I suggest you try other easy recipe ideas such as:
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Best Creamed Cauliflower recipe
Equipment
- 1 Soup Pot
- 1 mixing bowl
Ingredients
- 1 piece cauliflower big size 1 kg
- 1 piece leek
- 1 teaspoon vegetable mix dried
- ½ teaspoon ground pepper freshly ground
- 1 teaspoon sea salt kosher
- 1 teaspoon English mustard
- 2 tablespoon mayonnaise
- 1 tablespoon parsley chopped
From Boiling
- 3 l water
- 1 tablespoon sea salt
Instructions
- Clean the cauliflower, removing the leaves, and breaking it into florets.
- In a soup pot, bring about three liters of water and a tablespoon of salt to a boil. Once the water is boiling, add the cauliflower florets to the pot.
- Boil the cauliflower for about 15 minutes, then put it in a strainer and let it drain and cool.
- Chop the leek coarsely and add to the electric chopper. Gradually add the boiled cauliflower, a bit at a time, and process until smooth.
- Repeat this process until you’ve blended all the cauliflower, then transfer the mixture to a bowl.
- Season with dried vegetable soup mix, sea salt, and freshly ground pepper. Add the English mustard and the mayonnaise.
- Mix well and transfer everything to a serving bowl and garnish with chopped parsley on top.
- Serve in a decorative bowl with dipping options arranged around it.
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