Our Cauliflower Puree couldn’t be easier to make and results in a creamy, savory side that pairs well with any number of mains. Simmering the cauliflower in chicken stock until tender lends it savory depth, while using a food processor to puree it makes it smooth and creamy. A touch of butter and sour cream (you can use Greek yogurt instead) lends richness and tang while still keeping this recipe on the nutritious side. Easy enough for a weeknight but delicious enough for company, Cauliflower Puree is a homerun side dish that you’ll want to make again and again.
Equipment Needed for Cauliflower Puree
You’ll only need a few pieces of cooking equipment to whip up this dreamy puree, including:
Cutting board: Whether you’re using a synthetic or wooden cutting board, you’ll always want to secure it to a flat surface to keep it from sliding around. The easiest way to do this is by dampening a kitchen towel or a few paper towels and placing your cutting board on top.
Chef’s knife: A chef’s knife is beneficial for cutting through the cauliflower’s tough core and removing it before breaking the head into florets. We don’t recommend using a paring knife for this step.
Saucepan: Using a saucepan that’s big enough to fit the cauliflower comfortably will help it cook evenly. If you don’t have a large enough pot, cook the cauliflower in two batches.
Food processor: A food processor makes quick work of pureeing the cooked florets to a smooth and creamy consistency. You can use a blender or immersion blender instead.
Cutting a Head of Cauliflower
Before breaking out your saucepan, you’ll need to cut the head of cauliflower into florets. Here’s how to do so safely and efficiently:
First, trim off the thick bottom stem and any green leaves. Place cauliflower on your cutting board with the top facing up and cut straight down with a chef’s knife to form halves and then quarters. Working with one quarter at a time, angle your knife and cut out the core, then use your hands to break each quarter into florets.
For the smoothest puree, you’ll want to cook the cauliflower until it’s fall-apart tender. Undercooking the cauliflower will result in a grainy puree.
Make Ahead
You can make this recipe up to 2 days before you plan to serve it. Reheat it on the stovetop or in the microwave, stirring occasionally and adding a splash of water or broth as needed to achieve desired consistency.