Cauliflower Puree

Finding Inspiration in Food

1 head cauliflower, stem and tough stalks trimmed, florets roughly chopped

1 cup chicken stock

2 to 3 tablespoons sour cream

1 tablespoon unsalted butter, softened

Coarse salt and freshly ground pepper

Combine cauliflower and chicken stock in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is tender, about 10 minutes. Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 2-3 tablespoons cooking liquid. Add sour cream and butter, process until blended. Season with salt and pepper, server hot.