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Creamy Cauliflower Purée

This silky smooth purée has a great savory flavor. Serve with grilled steaks, sautéed sea scallops, or, if you're a cauliflower lover, under a roasted cauliflower "steak" (a thick slice of cauliflower, roasted until golden brown).


  • 1 head cauliflower, tough stem and leaves trimmed, cut into florets
  • 2 teaspoons Fond de Poulet Gold® dissolved in 1 cup hot water
  • 2-3 tablespoons heavy cream, sour cream, or Greek yogurt
  • 1 tablespoon butter
  • Salt and ground black pepper
  • 1 tablespoon chopped fresh chives


  1. Combine the cauliflower and reconstituted Fond de Poulet Gold® in a large saucepan.  Bring to a simmer over medium heat, then reduce the heat to keep the liquid just at simmer.  Cook until the cauliflower is tender, 8-10 minutes.
  2. Use a slotted spoon to transfer the cauliflower to a blender or food processor along with 2-3 tablespoons of the cooking liquid.  Purée until smooth.  Add the cream (or sour cream or yogurt) and the butter and process to blend.  Season to taste with salt and pepper and serve warm, garnished with the chives.
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Classic French Stocks and Sauces