Ingredients Jump to Instructions ↓

  1. 1 head cauliflower, stem trimmed of leaves, florets roughly chopped

  2. 1 cup chicken stock , vegetable stock (for vegetarian option), or water (if cooking gluten-free, use water or gluten-free stock)

  3. 2 to 3 Tbsp of sour cream

  4. 1 Tbsp unsalted butter, softened Salt and pepper

Instructions Jump to Ingredients ↑

  1. Method 1 Combine cauliflower and water or stock in a medium saucepan, bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.

  2. Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot. Serves 4.


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