Food & Cooking Recipes Quick & Easy Recipes Cauliflower Puree 3.4 (146) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 5, 2021 Print 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. Print