A UVA Heart & Vascular Center Initiative
Recipes / Veggies and Sides

Creamed Cauliflower

Posted July 10, 2017


  • 1 cup skim milk
  • 1 cup 1% milk
  • 2 cups water
  • 4 cups chopped cauliflower
  • 2 Tbsp reduced-calorie, trans fat free margarine
  • 1/4 tsp salt
  • Black pepper to taste


In a medium saucepan, mix together milk and water. Add cauliflower and cook over medium heat, stirring occasionally, until liquid simmers.

Reduce heat to low and simmer for 10 minutes, or until cauliflower is tender. In a colander or strainer, strain cauliflower, reserving 1/2 cup of liquid.

In a blender, combine cauliflower, reserved liquid and margarine. Purée, stopping to stir occasionally, until fluffy. Season with salt and pepper. Serve warm.

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