Cauliflower Purée Recipe

Name: Cauliflower Purée
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 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 butter; Salt and pepper

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

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.
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.

Links:

Roasted Cauliflower recipe