Quick and easy recipe for Mashed Cauliflower with Sour Cream and Butter.
People either really love cauliflower or they don’t. Those of us in first camp will enjoy it almost any way — raw, steamed with butter and lemon, or, in this case, pureed.
Cauliflower puree
ingredients
-
1 head cauliflowerRemove the leaves from the stalk, roughly chopped the florets (see Cutting and Deseeding the Cauliflower)
-
1 Cup chicken brothVegetable broth (for vegetarian option) or salted water (if cooking gluten free, use water or gluten free broth)
-
3 tablespoon sour cream
-
1 tablespoon butter
-
salt and pepper
method
-
Cook cauliflower:
Place the roughly chopped cauliflower in a medium saucepan, add the broth. Bring to a boil and reduce the heat to a simmer. Cover and cook until cauliflower is tender, about 10 minutes.
-
Puree cooked cauliflower in blender:
Place the cooked cauliflower in a blender. Add a few tablespoons or more of the cooking liquid and pulse until smooth, about 15 to 20 seconds.
Add sour cream and butter and mix another 5 to 10 seconds. Season with salt and pepper.
Recipe barely adapted from Martha Stewart Living.
Links:
Roasted cauliflower recipe
| nutritional information (per serving) | |
|---|---|
| 100 | calories |
| 6g | Fat |
| 9g | carbohydrates |
| 4g | protein |
