Ube Puree

5 from 1 vote

Ube is a purple yam from the Philippines that has a slight nutty taste with a hint of vanilla flavor. Most often used in sweet preparations, it makes for a fun variation on a cauliflower mash. The actual yam is too high in starch but a cauliflower puree scented with ube extract makes a good swap. I like to serve this with an asian-influenced protein main such as Five Spice Chicken Chili Garlic Chicken Glazed Sesame Pork Tenderloin, or Reverse Sear Steaks with Gochujang Butter.

Course Side Dish

Cuisine Asian

Keyword asian, cauliflower, Coconut, dairy-free, egg-free, nightshade-free, nut-free, side, ube, vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 95kcal

Author Jenny Ross

Ingredients

4 cups purple cauliflower 1 large head
1 tablespoon avocado oil
1 teaspoon ube extract
1/4 cup coconut milk
1/2 cup chicken stock or more coconut milk
salt to taste

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Instructions

Preheat the oven to 400ºF and line a rimmed baking sheet with foil. Set aside.
Cut the cauliflower into florets. Toss the cauliflower with the avocado oil and spread out onto the baking sheet. Bake at 400ºF for 30 minutes, or until completely tender and just beginning to brown.
Transfer the roasted cauliflower to a blender and add the extract, coconut milk, and chicken stock. Blend until completely smooth. Add more stock as desired to thin to the consistency. Season to taste with salt.

Nutrition