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Cauliflower White Bean Puree - Overhead shot of dish in bowl garnished with parsley ready to be served

Cauliflower White Bean Puree

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Cauliflower White Bean Puree is the perfect stand-in for decadent mashed potatoes!  Cream cheese makes it creamy while white beans add that touch of thickening and body you crave in a mashed potato substitute while keeping it low-carb!
Course Side Dishes
Cuisine Italian
Diet Diabetic, Gluten Free, Vegetarian
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6
Calories 176


  • 2 medium heads cauliflower cut into large florets
  • ½ medium onion chopped
  • 6 cloves garlic chopped
  • 1 can (14.5-ounce) chicken broth or vegetable broth
  • 1 can (15-ounce) cannellini beans drained and rinsed
  • 4 ounces cream cheese (½ package)
  • 2 tablespoons butter
  • Salt and white pepper to taste


  • Combine cauliflower, onions, garlic, chicken broth and cannellini beans in a Dutch oven or small soup pot.
  • Bring to a boil, reduce heat to low, cover slightly and cook 10-15 minutes or until cauliflower begins to soften.
  • Uncover and break up the cauliflower as much as you can with a wooden spoon or other utensil.
  • Continue simmering uncovered over low heat until much of the liquid has evaporated, being careful the liquid doesn't completely boil out and the cauliflower beings to burn.
  • Add cream cheese and butter.
  • Puree with an immersion blender until smooth.
  • Serve immediately.


MAKE AHEAD:  Can be made 1-2 days ahead.  Reheat in the microwave.


Serving: 1 | Calories: 176kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 68mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg