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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
Ingredients
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1 head cauliflower, stem trimmed of leaves, florets roughly chopped (see How to Cut and Core Cauliflower)
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1 cup chicken stock, vegetable stock (for vegetarian option), or salted water (if cooking gluten free, use water or gluten-free stock)
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3 tablespoons sour cream
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1 tablespoon butter
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Salt and pepper
Method
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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.
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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.
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Nutrition Facts (per serving) | |
---|---|
100 | Calories |
6g | Fat |
9g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 100 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 3g | 16% |
Cholesterol 15mg | 5% |
Sodium 207mg | 9% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 4g | |
Vitamin C 64mg | 319% |
Calcium 36mg | 3% |
Iron 1mg | 3% |
Potassium 281mg | 6% |
*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. |