Cauliflower Purée

Ingredients

• 1 head cauliflower, stem trimmed of leaves, florets roughly chopped
• 1 cup chicken stock, vegetable stock (for vegetarian option), or water
*
• 2 to 3 Tbsp of sour cream
• 1 Tbsp unsalted butter, softened
• Salt and pepper

*If cooking gluten-free, use homemade stock, water or gluten-free packaged stock.

Method

1 Combine cauliflower and water or stock in a medium saucepan, bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.

2 Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot.

Serves 4.