Baked Cauliflower Puree

To make this Baked Cauliflower Puree, use a hand blender, which is a great way to save time and dishes. You can puree the food right in the pan it was cooked in and clean up is a breeze. It’s a must-have kitchen gadget.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1 cup

  • Calories 70
  • Carbohydrate 5 g
  • Protein 4 g
  • Fat 4.5 g
  • Saturated Fat 1.5 g
  • Dietary Fiber 2 g
  • Cholesterol 5 mg
  • Sodium 150 mg

This Recipe Serves 6


Cooking spray
2 heads cauliflower, cut into florets
3/4 cup fat free, reduced sodium chicken broth
2 Tbsp. Smart Balance
½ tsp. salt (optional)
½ tsp. ground black pepper
¼ cup chopped fresh parsley, divided
3 ½ Tbsp freshly grated parmesan cheese


  1. Preheat oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
  2. Place cauliflower florets, chicken broth, Smart Balance, salt and pepper into a large soup pot over high heat until liquid starts to boil. Reduce to a simmer, cover and steam for 10-12 minutes or until cauliflower is completely tender when poked with a fork.
  3. Using an immersion blender or food processor, blend the cauliflower mixture until smooth. Fold in two Tablespoons of the chopped parsley.
  4. In a small bowl, combine the remaining two Tablespoons of parsley with the grated cheese.
  5. Pour the pureed cauliflower into the prepared baking dish. Sprinkle the top with cheese and parsley mixture and bake for 5-7 minutes or until cheese is melted and starting to brown around the edges.

MAKE IT GLUTEN-FREE: Make sure the broth is gluten-free and this recipe can be gluten-free.

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