Frozen Cauliflower Puree

7.99 $
300 g

Enjoy the mild flavour and creamy texture of our Épurée Cauliflower Puree. Made with cauliflower sourced from Quebec farms, onions, garlic, and olive oil, it offers a smooth texture with a gently savoury finish. Serve it with meat, fish, or plant-based proteins for an easy side dish ready in just a few minutes.

  • Ready in 5 minutes
  • 2 servings
  • 4 ingredients
  • No artificial additives

Prep Time

Cuire à une température interne de 70 °C (158 °F) avant de servir.

Ingredients and allergens

Chou-fleur, oignons, ail, huile d’olive, sel.

Additional information

The mild flavour of cauliflower, simply prepared

With its smooth, velvety texture, this Épurée puree puts cauliflower at the centre of the plate. Onions and a touch of garlic enhance its natural mildness, while olive oil adds richness and a silky finish.

Made with cauliflower sourced from Quebec farms and no artificial additives, it relies on a short ingredient list and plenty of flavour.


A side dish beyond potatoes

Its mild flavour and creamy texture make it a great match for roast chicken, fish, salmon, grilled meat, or plant-based proteins.

Serve it as is, or add fresh herbs, a drizzle of olive oil, or freshly ground pepper for a simple finishing touch.


Ready to serve in just a few minutes

No need to chop cauliflower, cook it, and pull out the blender. In just a few minutes, you have a warm, creamy puree ready to serve.

With two servings per package, it works just as well for a quick weeknight dinner as it does for a meal where you want a polished side without extra prep.


A creamy base for your recipes

This puree can also become a versatile

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Cool&Simple

Frozen Cauliflower Puree

7.99 $

Enjoy the mild flavour and creamy texture of our Épurée Cauliflower Puree. Made with cauliflower sourced from Quebec farms, onions, garlic, and olive oil, it offers a smooth texture with a gently savoury finish. Serve it with meat, fish, or plant-based proteins for an easy side dish ready in just a few minutes.

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