pureed cauliflower

 

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

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 Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot.