Cauliflower Purée
Ingredients
- 1 head cauliflower
- 1 cup chicken stock
- 3 tablespoons sour cream
- 1 tablespoon butter
- Salt and pepper
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Instructions
- 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.
- 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. Serve it whenever you would serve mashed potatoes.
Source
Original recipe: View Original