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.
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 tablespoons sour cream
1 tablespoon butter
Salt and pepper
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.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||12%|
|Total Sugars 4g|
|Vitamin C 64mg||319%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|