Cauliflower Purée w/ Sautéed Veggies

Ingredients:

• 2 Heads of cauliflower 

• 2 Medium carrots

• 5 Cloves of garlic

• 2 Shallots or 1 medium onion

• 1lb of Green beans (about 3 cups or 16oz)

• Olive oil

• Salt

• Pepper

• Garlic powder

• Onion powder

• 1 Tbsp of butter (we use plant-based)

• ​1/4 Cup of milk (we use oat milk)

Instructions:

• First, I prep all the vegetables—I like to cut all the vegetables at once and soak them in vinegar and water to clean them. (I dice the carrots and onions, I cut the garlic into the smallest pieces I can, I cut the tips of the green beans, and I cut up the cauliflower into small florets (the smaller the pieces, the faster it will cook) ​​

• Once all veggies are cut, I begin by coating my sautéing pan with olive oil, and then I add 3 out of the 5 cloves of garlic to the pan. Once it slightly browns, I add the cauliflower and let it sauté to get a little color.  I then add salt, garlic powder, and some black pepper. Mix it well to incorporate all the seasoning, then cover and let it cook for about 15 minutes. (Or until it is completely tender enough to smash with a fork)

• While the cauliflower cooks, I begin my green beans.  I start with olive oil in the pan (enough to cover the bottom) and then add one clove of garlic and let it lightly brown (remember garlic browns quickly, so you want to be quick when adding the next veggie, have it all prepared and ready to add to the pan). Then I add my green beans, if necessary, I add some more olive oil, you don’t want your veggies dry.  I then sauté for a little to get some color and flavor.  I season the green beans with salt, garlic powder, and onion powder, and then I cover them and let them cook for about 7 minutes (I like them crisp, so the timing depends on your preference).   

• I now add olive oil to another pan, enough to cover the bottom. I then add the carrots and onions and sauté until they are browned, and then I add the garlic, let it sauté with the carrots and onions for about 30 seconds, and then I season with some garlic powder.  I like the carrots softer, so I cover and let them cook for about 5-7 minutes.          

• You can also mix the green beans with the carrots and onions if you prefer to cook them together, but I like the carrots and onion mix separate to go on my cauliflower purée; that is all up to you.

• Once my cauliflower is cooked. I let it sit for a few minutes, then I transfer it to a pot and add my butter and milk. Next, I use my immersion blender to blend the cauliflower, and I blend it until it is smooth with no clumps. When you do a purée, you want it to be completely smooth.    

• If you do not have an immersion blender, you can use a food processor or a blender - it all works the same.  

Last but not least, I serve and enjoy 😊 

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Shop With Me

If you're curious about the immersion blender I used for this meal, you can find it on my Amazon page by following the link below. 

This immersion blender is amazing and versatile, perfect for everything from smoothies, purées, to sauces. I even use it to grind coffee beans! I highly recommend it.

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