Cauliflower Purée

Preparation info

  • Yield: Approx.

    1 lb

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
1 lb<



  1. Combine cauliflower, cream, and stock or water in a saucepan. Bring to a boil, then reduce heat to a simmer.
  2. Simmer until the cauliflower is very tender.
  3. Drain and reserve the cooking liquid.
  4. Purée the cauliflower in a blender.
  5. Add the butter and purée until smooth.
  6. Add a little of the reserved cooking