Cauliflower Puree

Name: Cauliflower Puree
Prep time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 head (1 3/4 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

Recipe photo courtesy of EARL CARTER

To garnish this creamy side dish, saute a few sliced cauliflower florets in a bit of butter until tender and lightly golden.

Source: Martha Stewart Living, February 2003

20 mins 5 mins 4

Total Time Prep Servings

Ingredients

1 head (1 3/4 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

1. 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.
2. 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.

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Reviews

145

How would you rate this recipe?

145

ChirpE

28 MAY, 2012

Very good. I added ground cumin too.
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tedscutti

24 DEC, 2009

A simple and delicious recipe. This is a great alternative to mashed potatoes.
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