This is definitely my favorite way to prepare cauliflower. This recipe is perfected and simplified from one I posted in the early days of my blog. I love the rich flavor and creamy, velvety texture of this puree. I usually serve it underneath our favorite pork chops, which I think is a wonderful pairing. This is a great alternative to mashed potatoes, and it’s cauliflower-hater approved!
1 head cauliflower, core removed and cut into florets
2 cups chicken broth
2 tablespoons butter
1 generous tablespoon sour cream
Salt and pepper to taste
1. In a large pot or Dutch oven, heat chicken broth to boiling. Add cauliflower and simmer until cauliflower is softened, about 10 to 12 minutes. Reserve 1 cup of cooking liquid.
2. Transfer cauliflower to a blender; add butter, sour cream, and 1/4 cup reserved chicken broth. Pulse to combine, adding more liquid as needed to achieve desired texture. Taste for seasoning, and season with salt and pepper to taste.