Cauliflower Purée

Quick and easy puréed cauliflower recipe with sour cream and butter.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated June 09, 2022
Elise Bauer
Cauliflower Purée
Elise Bauer

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

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings

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 tablespoons sour cream

  • 1 tablespoon 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 couple tablespoons or more 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.

Recipe barely adapted from Martha Stewart Living.

Cauliflower Purée
Elise Bauer

Links:

Roasted Cauliflower recipe

Nutrition Facts (per serving)
100 Calories
6g Fat
9g Carbs
4g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 100
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 15mg 5%
Sodium 207mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 4g
Vitamin C 64mg 319%
Calcium 36mg 3%
Iron 1mg 3%
Potassium 281mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.