Wayne Gisslen

Cauliflower Purée

Preparation info
  • Approx.

    1

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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 liquid if necessary

Per 1 fl oz (29.57 mL): Calories 60; Protein, <1 g; Fat, 6 g (90% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 35 mg.