No ImageCauliflower Purée

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  1. Josh

    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.

  2. Mark

    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….

  3. Nicole

    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..)

  4. Heather

    I substituted Greek Yogurt for Sour Cream and it was delicious! Thanks for the recipe!!

  5. emma

    I love this recipie! Sooo good!

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