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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

146 Ratings
  • 5 star values: 25
  • 4 star values: 44
  • 3 star values: 47
  • 2 star values: 25
  • 1 star values: 5
Rating: 5 stars
Eureka! My favorite mashed cauliflower recipe! I've tried preparing mashed cauliflower a lot of ways. This is the most delicious way I've tried. The texture is really close to that of mashed potatoes, and this doesn't seem to "weep" too much if you keep it overnight. I used homemade chicken stock, which made it even yummier. I recommend using full-fat sour cream and using a brand that contains 100% cultured cream (i.e., with no gums or stabilizers). I use Daisy brand. If that's not available in your area, just check the labels of other brands.
Rating: 5 stars
I want my teenage boys to eat more veggies and they absolutely love this recipe. No starch and full of vitamins and fiber
Rating: 5 stars
Very good. I added ground cumin too.