Food & Cooking Recipes Quick & Easy Recipes Cauliflower Puree 3.4 (146) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 5, 2021 Print Rate It Share Share Tweet Pin Email Photo: EARL CARTER Prep Time: 5 mins Total Time: 20 mins Servings: 4 To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden. Ingredients 1 head (1 ¾ pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped 1 cup water or chicken stock, preferably homemade 2 to 3 tablespoons sour cream 1 tablespoon unsalted butter, softened Coarse salt and freshly ground pepper Directions Combine cauliflower and water or chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes. Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot. Rate it Print