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 (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
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.