Cauliflower Purée

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.

  • Prep: 5 minutes
  • Cook: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 head cauliflower, stem trimmed of leaves, florets roughly chopped (see How to Cut and Core Cauliflower)
  • 1 cup chicken stock, vegetable stock (for vegetarian option), or salted water (if cooking gluten-free, use water or gluten-free stock)
  • 3 Tbsp of sour cream
  • 1 Tbsp unsalted butter
  • Salt and pepper

Method

1 Boil cauliflower: Place roughly chopped cauliflower in a medium saucepan, add stock. Bring to a boil and reduce heat to a simmer. Cover and cook until the cauliflower is tender, about 10 minutes.

2 Purée cooked cauliflower in blender: Place the cooked cauliflower in a blender. Add a tablespoon or two of the cooking liquid and pulse until smooth, about 15 to 20 seconds.

Add the sour cream and butter, and blend 5 to 10 seconds more. Season to taste with salt and pepper.

Recipe barely adapted from Martha Stewart Living.

Cauliflower Purée

Links:

Roasted Cauliflower recipe

Main Ingredients

Course

Type

Cuisine