Cauliflower Puree

Ingredients

• 1 head cauliflower, stem trimmed of leaves, florets roughly chopped
• 1 cup water, vegetable, or chicken stock
• 2 to 3 Tbsp of sour cream
• 1 Tbsp unsalted butter, softened
• Salt and pepper

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 Using a slotted spoon, transfer cauliflower to a blender. Blend until smooth, adding 1 to 2 Tbsp of the cooking liquid, 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.