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Mashed Cauliflower ~ Chou Fleur Puree

adapted by Angela Litzinger at test.angelaskitchen.com from Debra at frenchfood.about.com
Course dairy free, gfcf, gluten free, sides, vegetables
Servings 6 (unless you are my family and you need to double this and they still fight over the last bit)


  • 1 head cauliflower leaves removed
  • 2 tablespoons or more gluten free dairy free margarine or olive oil (I use coconut or olive oil)
  • salt and pepper to taste


  • To boil: Separate the cauliflower into florets. Bring a large pan of water to a boil. Add the florets, cover and cook about 12 minutes or until soft. You can also steam the cauliflower until tender (this is what I usually do).
  • Place in a large bowl and chop coarsely. Add the margarine or oil and salt and pepper to taste and serve.