Cauliflower Purée
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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
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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.
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Elise -- I have never heard of pureed cauliflower. Please...can you describe the taste? What did you serve it with? Very intriguing!
Hi Jennifer - It tastes like cauliflower, but creamier and buttery. I suppose you could serve it with anything with which you would serve steamed cauliflower. Not potatoes, as that would be too many white foods together. Chicken, pork, steak all work well accompanied by cauliflower. ~Elise