Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Loaded Cauliflower Puree

Swap cauliflower for the mashed potatoes in this decadent-tasting-but-healthier side that’s perfect paired with roast chicken or seared steak.


  • 2 cups whole milk
  • 5 cups cauliflower florets and stems (from 1 medium head)
  • Kosher salt
  • 3 Tbs. sour cream
  • Unsalted butter, for the baking dishes
  • 1/2 cup grated sharp white Cheddar
  • 3 sliced bacon, cooked until crisp
  • 1/3 cup thinly sliced scallions

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 30
  • Sodium (mg): 380
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Sugar (g): 5
  • Protein (g): 9


  • Heat the oven to 450°F.
  • Bring the milk to a boil in a large saucepan. Add the cauliflower, season with salt, partially cover, and cook over medium heat until the cauliflower is very tender, 12 to 15 minutes. Strain through a sieve set over a bowl, pressing to extract as much liquid as possible.
  • Purée the cauliflower with 3 to 4 Tbs. of the milk in a food processor until smooth. Add 3 Tbs. sour cream, and pulse until smooth.
  • Divide among 4 individual buttered gratin dishes (or use 1 large dish).  Place on a large rimmed baking sheet and sprinkle with the Cheddar. Bake until the cheese melts, 3 to 5 minutes. Crumble the bacon over the top, sprinkle with the scallions, and serve.


Rate or Review

Reviews (4 reviews)

  • joannkinney | 03/16/2019

    Thank you very much for this recipe, I am a big fan of cauliflower. I tried this recipe and it's wonderful. Can I repost this recipe to my blog http://innerglow.strikingly.com/ With all links and credits of course

  • user-6951515 | 03/15/2019

    Good recipe. I've been cooking my cauliflower in milk for quite a while. It doesn't dilute the flavor and seems to remove the sulfur overtones. For me, instead of sour cream, I add cream cheese to the puree. It really creams it up, smooths it out, and brings it all together nicely. Next time,I'll add some sour cream, also. That should really send it to heaven!

  • DeborahW | 10/31/2018

    I love cauliflower purees and cooking in milk brings this to next level. I like to get the max liquid out of the cauliflower by putting it in a potato ricer. The cauliflower is too fibrous to actually be able to press through, but it sure does get the liquid pressed out....just press, remove the cauliflower and repeat. You get a much denser and less watery puree this way.

  • downsbem | 09/26/2018

    This was incredible. The day I made it I didn't finish until late in the evening so I put it in the refrigerator for the next day with the bacon on it. We reheated it and everyone loved it! I was hungry enough I forgot to put the chives on it - so next time for that. I also didn't press to get all the milk out (just put a little less milk in it in the blender) and I probably should have cooked it a bit longer and only blended a little at a time (took a LONG time to blend when you put the whole pot in at once). Spouse loved it, my 100 y.o. mother loved it and I loved it!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks