As published in EcoParent Magazine

This is a simple, smooth, and satisfying side dish that may surprise even the savviest and most discerning palate because it doesn’t actually contain potatoes! Cauliflower is a fabulous, low-glycemic alternative to potatoes and though it may not be green, cauliflower is chock-full of the same nutritional benefits as broccoli! In fact, they’re siblings and are part of the illustrious cruciferae family along with kale, cabbage, and Brussels sprouts and have wide acclaim for their detoxification and cancer-preventing properties. Enjoying this side dish provides you all that cruciferous, healthy goodness, with a delicious dose of “sneaky” to boot!



5 cups cauliflower florets (about 1 large head)
1/4 cup butter, unsalted
1/4 tsp sea salt
1/8 tsp black pepper, ground

For more variety, try adding one of these lovely flavour options.
1 Tbsp freshly chopped rosemary or parsley
1 Tbsp nutritional yeast or parmesan cheese



  1. Wash and chop cauliflower into florets.
  2. Steam cauliflower in a medium pot, with a steamer insert or basket, and a few inches of boiling water for about 10 minutes, or until tender.
  3. Drain the cauliflower, and while still hot, pour into a food processor or blender*. Add butter and blend until smooth. Adjust seasonings to taste, depending on your preferences.
  4. Serve warm.

Make ahead: Transfer to a buttered casserole dish and bake at 350-375°F until warmed through and browned on top.

* If you have an immersion blender you can do this right in the pot, but you may need to add hot water or milk along with the butter.