Cauliflower Purée

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

Cauliflower Purée
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

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings


  • 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


  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 couple tablespoons or more 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.

Recipe barely adapted from Martha Stewart Living.

Cauliflower Purée
Elise Bauer


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