This Herbed Cauliflower & Yukon Gold Puree is a really delicious side dish and a great alternative to standard mashed potatoes. The texture is wonderful and cauliflower gives this puree a great flavor. It makes it a little healthier and lower carb too. I really loved the taste of this puree with the pork chops, but since this recipe makes a fair amount we enjoyed it again with grilled tuna steaks and peppers (another recipe coming soon!) and it was perfect with that dinner too!
- 1 head cauliflower, trimmed and cut into 1-inch pieces
- 2 small Yukon gold potatoes, peeled and cut into 1-inch dice
- 1 cup whole milk
- 1 cup fat free low sodium chicken broth
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 cloves garlic, chopped
- 3 sprigs fresh thyme
- Salt and white pepper, to taste
Combine the cauliflower, potatoes, milk, broth, parsley, garlic, thyme, salt, and white pepper to taste in a medium saucepan. Bring pot to a boil, then reduce heat to low. Simmer until the cauliflower is fork tender (about 15-20 minutes), stirring occasionally. Remove from heat and discard the thyme branches.
Season with additional salt and white pepper (I always find that it needs a bit more salt) and return to the pot and keep warm until ready to serve.