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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
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 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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Cauliflower Purée
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.
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….
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..)
I substituted Greek Yogurt for Sour Cream and it was delicious! Thanks for the recipe!!
I love this recipie! Sooo good!