Maintenant en lecture: Quebec black garlic cauliflower purée
purée de chou-fleur à l'ail noir du Québec

Quebec black garlic cauliflower purée

This cauliflower puree is completely divine and makes you want to go through the entire cauldron!

It is a perfect accompaniment to a piece of meat, such as a pork cutlet, or even a fish.

Very simple and quick to prepare, this recipe is one among hundreds of possibilities to integrate the delicate and delicious black garlic from Quebec to your plate.

Enjoy your lunch!

Makes 4 to 6 servings (depending on the sweet tooth)


  • a cauliflower;
  • 3/4 package of cream cheese;
  • 3 tbsp. salted butter or ghee;
  • salt and pepper;
  • 1 to 2 tsp. teaspoon ofblack garlic puree, to taste.


  • steam the cauliflower in florets for about 20 minutes or until very tender;
  • drain well;
  • add the butter, cheese, salt and pepper and mash everything well;
  • add the black garlic puree;
  • smooth the mixture with a hand mixer or a mixer foot if desired.


About black garlic puree

The black garlic puree evokes flavors of balsamic vinegar, chocolate and coffee. In the mouth, she has a melting and soft texture, slightly tangy and sweet.

Black garlic

Black garlic is the result of a fermentation process of simple white garlic bulbs where temperature and humidity are controlled.The garlic turns charcoal, caramelized with flavors of balsamic vinegar, chocolate and coffee. On the palate, black garlic has a melting and soft texture, slightly tangy and sweet. It is part of the so-called umami food category, offering that fifth flavor that the taste buds are so fond of. The darling of great chefs.s.

Health benefits: This superfood is twice as antioxidant as fresh garlic and very rich in amino acids. As it transforms, black garlic sees its concentration of nutrients increase and it becomes a natural protector for several vital organs.

To consume without moderation!

It's trendy, delicious and great for you!

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1 comment

Très belle découverte! À essayer.

Stephane Carrier

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