Cauliflower Purée

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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.

Cauliflower Purée Recipe

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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.

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Adapted from Martha Stewart Living.

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Links:
Roasted Cauliflower recipe

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Showing 4 of 14 Comments

  • Josh

    This was outstanding. Made a couple minor changes though. Use chicken stock for sure. Instead of sour cream I used a quarter cup cream cheese. Keep the liquid level low for a thicker consistency.

    I’ll be resting our filet mignon on top of a bed of it.

  • Mark

    I read your receipe for “pureed” cauliflower. I find that if you boil your veggie in any type of liquid it makes for a runny serving. I like to steam the entire head of cauliflower for about 6-7 minutes or until a knife easily penetrates the head. I then transfer the head to my food processor. There I add three tbls of butter, 1 heaping tbls of sour cream. (no liquids) 1 clove of garlic & fresh ground nutmeg to taste. I puree’ the mixture for a long time. How long? till it’s creamy like mashed potatoes. Blend for longer than you think. Taste and enjoy….

  • Nicole

    WOW I think I found a new favorite recipe! This is a lot like mashed potatoes when you follow the recipe exactly. Next time i want to try making it thin and using it as a base for soup then Ill saute some veggies and throw them in. I have a feeling it would be awesome with cheese sprinkled in too (of course that makes it less healthy..)

  • Heather

    I substituted Greek Yogurt for Sour Cream and it was delicious! Thanks for the recipe!!

  • emma

    I love this recipie! Sooo good!

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