This creamy purèe is a wonderful accompaniment to slow cooked pork, to catch every drop of sauce.

Creamy Cauliflower and Cannellini Puree

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 servings

Creamy Cauliflower and Cannellini Puree


  • 2 pounds cauliflower, separated into florets
  • 1 garlic clove, peeled
  • Kosher salt
  • 1 14-ounce can cannellini beans, drained
  • 3 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese


  1. Bring medium pot of water to boil. Add cauliflower, garlic and 1 tablespoon salt. Cook until tender, about 12 minutes. Drain, reserving 1/2 cup cooking water.
  2. Purèe cauliflower, garlic, beans and butter in a food processor until very smooth. Add a little reserved water if mixture seems too thick. Stir in cheese and season with additional salt to taste, if desired.

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