Can I use frozen vegetables?

Yes, but don't thaw them first. Cook frozen vegetables 2–3 minutes longer than fresh, and drain well after cooking.

How to make it thicker?

Let the vegetables drain longer after boiling, or reduce the amount of butter. You can also add 1 tablespoon of flour mixed with water when reheating.

Yes, you can skip the egg — the purée will still be tasty, but slightly less creamy. Add extra butter or a splash of hot milk for richness.

What goes well with this purée?

It pairs beautifully with roasted meat, baked chicken, fish, or served on its own with olive oil and fresh herbs.

Cauliflower and broccoli puree

Name: Cauliflower and broccoli puree
Total time: 15 min
Yield: 1 порция
Cuisine: International
Ingredients: Cauliflower — 400 g; Broccoli Cabbage — 200 g; Chicken egg — 55 g; Butter — 100 g; Salt — 2 g

20min

757g

Nutrition per 100g

226

This cauliflower and broccoli purée is a perfect alternative to traditional mashed potatoes. Creamy, velvety, with a rich buttery flavor, it's a great side for meat, fish, or a light meal on its own. In just 20 minutes, you'll have an elegant, low-carb, and nutritious dish that even kids will love.

HealthyanddeliciousFastfoodLunchDinner

WHAT YOU WILL NEED

From ingredients

5 products

Base

Cauliflower400 g

Broccoli Cabbage200 g

Chicken egg55 g

Butter100 g

Spices

Salt2 g

SIMPLE PROCESS

Step by step recipe

The key is perfectly cooked vegetables: boil them until tender but not mushy. Then blend with egg and butter until smooth and silky. Serve hot with a sprinkle of fresh herbs for the perfect finish.

Step 1

Prep the Vegetables

Break the cauliflower and broccoli into florets, rinse, and place in a pot. Cover with water.

Step 2

Cook the Vegetables

Bring to a boil, season with salt, and cook for 10–15 minutes until tender. Drain well.

Step 3

Blend

Transfer the cooked vegetables to a blender, add the egg and butter (at room temperature). Blend until smooth and creamy.

Step 4

Serve

Transfer to a plate, garnish with fresh herbs or a drizzle of olive oil. Serve hot.

CHEF'S TIP

Choose Fresh Vegetables

Fresh cauliflower and broccoli should be firm and free of dark spots. If using frozen, don't thaw before cooking.

Don't Overcook

Cook for 10–15 minutes until tender but not mushy — overcooking makes them watery and bland. Check with a fork; they should pierce easily.

Use Quality Butter

Butter with 82% fat gives a rich, velvety texture. Let it come to room temperature before adding for a smoother blend.

Add an Egg for Creaminess

A room-temperature egg makes the purée creamier and more filling. Beat it well into the warm vegetables for the best texture.

SUBSTITUTIONS

Add your taste

With Milk Instead of Butter For a lighter version, replace the butter with 100ml of hot 3.2% milk. The purée becomes less rich but still creamy.
Add Cheese Stir in 50g of grated Parmesan or Cheddar for a cheesy, savory twist.
With Garlic Add 1 minced garlic clove along with the butter for a fragrant, savory note.
Vegan Version Replace butter with 2 tablespoons of olive oil and skip the egg. Add 50ml of plant-based milk for creaminess.

HOW TO STORE

How to Store Cauliflower and Broccoli Purée

Cool the purée, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in the microwave or on the stovetop with a splash of milk or water. Freeze in portions — thaw in the fridge and reheat in the microwave.

GOOD TO KNOW