Cauliflower Puree with Rosemary and Orange

This can be used as a side dish, as you would mashed potatoes.

Serves 8


1 large organic cauliflower (about 3 lbs)

1/4 pound organic kale (about 6 leaves), stems removed and leaves torn

1 large onion, coursely sliced

6 cloves garlic, minced

1 1/2 tightly packed fresh rosemary leaves (or to taste)

Finely grated zest of 1/2 a large organic orange (or more to taste)

Freshly ground black pepper

1/2 tsp. sea salt

1/4 cup olive oil

1 Tbsp. unsalted butter (from grass fed) or ghee

Cut cauliflower into florets

Place 3″ water in large pot with a steamer. Bring water to boil and add cauliflower, then kale, onion, garlic, rosemary and orange zest. Sprinkle with pepper.

Steam about 10-12 minutes or until cauliflower is tender. Drain and let stand for a few minutes.

Place everything in a food processor with 1/4 tsp salt, oil and butter. Puree then adjust seasonings to taste.

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