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

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.

cauliflower-puree-2.jpg

Links:
Roasted Cauliflower recipe

15 Comments

  1. 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

  2. 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

  3. 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.

  4. 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.

  5. steve

    Haven’t made this yet…could it be frozen?

    No idea, I’ve never frozen it. But if you try it, please let us know how it turns out. ~Elise

  6. Julie

    This is/ was absolutely delicious. I added lots of black pepper and also sprinkled a little asiago cheese on top. It made for a perfect late supper.

  7. Milena

    I didn´t believe it – but this was so unbelievably mild and tasty that I had to leave a comment. Thanks for making me a cauliflower purée junkie…

  8. Sara

    Hi, Elise! I just loved your family blog and story!
    This recipe must be delicius! Just perfect for brazilian meals!

  9. Janet L

    Can you use yogurt instead of sour cream? I always keep plain natural yogurt in my fridge but not sour cream.

    You can try it. Let us know how it works out for you if you do. ~Elise

  10. Dianne

    For my cauliflower puree, I just steam the cauliflower, then blend it up then I use light ricotta cheese instead of sour cream and I also put in some minced garlic, blend again. It is really yummy and doesn’t even use salt or butter etc

  11. emma

    I love this recipie! Sooo good!

  12. Heather

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

  13. 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..)

  14. 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….

  15. 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.

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