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.

Cauliflower Purée Recipe



  • 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.

Serves 4.

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Adapted from Martha Stewart Living.


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Showing 4 of 15 Comments

  • Jennifer

    Elise — I have never heard of pureed cauliflower. Please…can you describe the taste? What did you serve it with? Very intriguing!

    Hi Jennifer – It tastes like cauliflower, but creamier and buttery. I suppose you could serve it with anything with which you would serve steamed cauliflower. Not potatoes, as that would be too many white foods together. Chicken, pork, steak all work well accompanied by cauliflower. ~Elise

  • Amy

    I hear this is very popular with people on low carb diets who miss mashed potatoes! I do love cauliflower so I plan on trying it. Thanks for the recipe.

    Hi Amy, one wouldn’t think a cauliflower side dish would be so good, but this one really is. There are never any leftovers. With a few tablespoons of butter and sour cream, it isn’t exactly dietetic, but it tastes much richer than it is. ~Elise

  • achille

    Try pan-roasting one or two fennel bulbs and a couple of shallot finely chopped in a bit of butter and mix it with the cauliflower before blending.
    It is absolutely delicious and has a very suprising taste.

  • Jane

    I tried something very similar to this that became my fav veggie dish of all time and yes great for low carbers. Try blending the cauliflower with cream cheese instead of sour cream or maybe try both. Then put it in a shallow pan & sprinkle the top with Parmesan cheese. Cook till slightly browned on top. Also very important to strain the cauliflower very well before blending and do not add excess liquid. Even give it a bit of a squeeze to get excess liquid out as this helps it to brown up better. Serve with a bit of butter which is very tasty too.

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