Quick and easy puréed cauliflower recipe with sour cream and butter.
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 Recipe
- Prep time: 5 minutes
- Cook time: 15 minutes
- Yield: Serves 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
Method
1 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.
2 Purée cooked cauliflower in blender: Place the cooked cauliflower in a blender. Add a tablespoon or two 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.
