Cauliflower Purée (photo)

Cauliflower Purée

Posted by on

Ingredients

  • 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

Method

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.

Serves 4.

Main Ingredients

Course

Type

Cuisine