Cauliflower and sour cream puree

4 servings

60 minutes

Cauliflower and sour cream puree is a delicate, airy dish of European cuisine that brings coziness and comfort to any meal. Cauliflower cooked in chicken broth acquires softness and a subtle flavor, while sour cream and butter add creamy velvetiness. A light hint of freshly ground pepper emphasizes the depth of flavor, and the dish's versatility makes it a wonderful side for meat, fish, or light snacks. This dish is especially valued for its simplicity in preparation and its ability to transform familiar ingredients into a true gastronomic delight. It is perfect for both everyday dinners and festive tables, delighting with its exquisite texture and harmonious combination of flavors.

Energy value per serving

• Calories: 157.1
• Proteins: 7.8g
• Fats: 8.8g
• Carbohydrates: 14.3g

Ingredients

• Cauliflower: 1 head
• Chicken broth: 1 glass
• Sour cream: 3 tbsp
• Butter: 1 tbsp
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Wash the cabbage well and chop it finely. Transfer to a pot, pour in the broth, and bring to a boil. Reduce the heat and cook for about 10 minutes until the cabbage is tender.

   Required ingredients:

   • Cauliflower: 1 head
   • Chicken broth: 1 glass

2. Use a slotted spoon to transfer the cabbage to the blender. Add a few spoons of broth and blend until smooth.

   Required ingredients:

   • Cauliflower: 1 head
   • Chicken broth: 1 glass

3. Add softened butter and sour cream. Season with salt and pepper. Whip again and serve immediately.

   Required ingredients:

   • Butter: 1 tablespoon
   • Sour cream: 3 tablespoons
   • Salt:  to taste
   • Freshly ground black pepper:  to taste