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Mashed Cauliflower with Sour Cream

  • 1 head cauliflower, broken into florets (1 pound)
  • 3 cloves garlic
  • ¼ cup AE Sour Cream
  • 1–3 tablespoons AE Milk
  • Salt, cayenne pepper, and ground nutmeg
  • Chives (optional)



Bring 1 inch of salted water to a boil in a large pot. Add the cauliflower and garlic, cover the pot, and reduce heat to medium. Cook until very tender, about 15 minutes.

Drain the cauliflower and garlic and transfer to a food processor fitted with a steel blade. Add the sour cream and process until smooth, thinning the consistency with milk if desired. Season with salt, cayenne, and nutmeg, and garnish with chives.

(Alternatively, after draining mash the cauliflower and garlic in the cooking pot with a hand-held potato masher or electric mixer, then add the sour cream, milk, and seasonings. This results in a chunkier texture.)


Makes Makes four ½-cup servings