Lately, cauliflower has become something of a star in the culinary world. Chefs are turning it into everything from crispy snacks and pizza bases to even desserts. For the longest time, though, I wasn’t particularly fond of it—maybe I just lacked inspiration on what to do with that pale, flower-like vegetable. But after giving it another chance in the kitchen, I was pleasantly surprised. This purée turned out to be something truly special. It’s a great companion to meat or fish, offering a nourishing, lower–glycemic alternative to heavier sides.

Mashed potatoes may be a classic, but they’ve had plenty of competition lately—sweet potato, pumpkin, and all sorts of root vegetable purées. Typically, vegetables are boiled in water and then enriched with butter or cream. Cauliflower, however, benefits from a slightly different approach: cooking it in milk. This simple trick softens its naturally slightly bitter edge, giving it a mellow, delicate flavor and helping create an effortlessly creamy consistency.

As a bonus, cauliflower purée also works beautifully as a gentle, nutritious option for babies and toddlers.