Cauliflower Puree

2 to 4 Servings

Cauliflower Puree


  • 4 to 6 Cups Low Sodium Chicken or Vegetable Stock/Broth
  • 1 Head Fresh Cauliflower, cut and rinsed
  • To Taste Seasoning
  • To Taste Butter (optional)
  • 1 to 3 Tablespoons or To Taste Sour Cream or Greek Yogurt (optional)


Combine the stock and cauliflower in a large pot. Bring to a boil. Boil the cauliflower just until tender. Reserve about a cup of the stock before draining. Add the cauliflower to a food processor and puree to blend. Add the reserved stock, a tablespoon or so at a time, as needed to achieve a smooth texture. Season as desired. Butter, sour cream or Greek yogurt is optional. Serve hot.

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