Pic of Baked cauliflower and potato puree

Baked cauliflower and potato puree

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Sauces, conserves & preserves

Baked cauliflower and potato puree

Side Serves 4 55 min
Silky, creamy and easy to make. This is a versatile recipe that you could lighten by using more cauliflower instead of potatoes, or by exchanging the cream for yoghurt. You could also add a few more cloves of garlic to the mix. Try with roast chicken or lamb, or with a simple green salad for a light supper.


  • 1 small cauliflower, broken into florets
  • 600g potatoes, peeled and cut into uniform chunks
  • 1 small garlic clove, minced
  • 50ml double cream
  • ¼ tsp nutmeg, grated
  • 75g butter
  • 3 tbsp breadcrumbs
  • 3 tbsp grated Gruyère or Parmesan (optional)
  • salt and pepper


Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Steam or boil the cauliflower until tender and drain. Boil the potatoes until tender, drain and allow to steam dry for a few minutes.
  • Step 3

    Mash both potatoes and cauliflower as smooth as possible - a mouli or ricer is ideal, or force through a sieve. Mix together cauliflower and potato with garlic, cream, nutmeg and half the butter.
  • Step 4

    Butter a shallow gratin dish, then sprinkle inside of dish with breadcrumbs so it sticks to the butter, then shake out excess.
  • Step 5

    Spoon in cauliflower mixture and dot the top with remaining butter and grated cheese if using.
  • Step 6

    Bake for about 20 minutes.

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