Cauliflower Purée

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Quick and easy puréed cauliflower recipe with sour cream and butter.

Photography Credit: Elise Bauer

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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  • Prep time: 5 minutes
  • Cook time: 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.

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Recipe barely adapted from Martha Stewart Living.

Cauliflower Purée

Links:

Roasted Cauliflower recipe

Showing 4 of 14 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.

  • 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

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