People either really love cauliflower or they really don’t. Those of us in the first camp will enjoy it almost any way – raw, steamed with butter and lemon, or in this case puréed.
- 1 head cauliflower, stem trimmed of leaves, florets roughly chopped
- 1 cup chicken stock, vegetable stock (for vegetarian option), or water (if cooking gluten-free, use water or gluten-free stock)
- 2 to 3 Tbsp of sour cream
- 1 Tbsp unsalted butter, softened
- Salt and pepper
1 Combine cauliflower and water or stock in a medium saucepan, bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
2 Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot.