Wednesday, May 12, 2010

Cauliflower Puree

Category: Vegetable
Style: Western
Difficulty: Easy
Portion: Serves 8

2 heads cauliflower, stem and tough stalks trimmed, florets roughly chopped (about 3 to 3.5 lb)
2 cups water or chicken stock
2-3 tbsp sour cream
2 tbsp unsalted butter, softened
salt and pepper to taste

Combine cauliflower and water or chicken stock in a large pot, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes. Drain, but reserve cooking liquid.
Transfer cauliflower to the bowl of a food processor. Process until smooth, about 20 seconds. (You may need to do this in batches)
Add sour cream and butter, and process 10 more seconds until combined.
If the puree is too thick, add a little bit of cooking liquid to dilute.
Season with salt and pepper. Serve hot.

Instead of boiling the cauliflower in stock, you can also steam the cauliflower with a steamer. Add some chicken stock powder to taste if desired.
You can also add a little bit of Dijon mustard to generate some heat.

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