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Creamed Cauliflower “Potatoes”

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4 to 6


  • 2 heads cauliflower, cut into florets
  • ½ cup shredded cheddar cheese
  • ¼ cup sour cream
  • 2 tablespoons butter, softened
  • salt, to taste
  • ground black pepper, to taste
  • milk, as needed.
  • 2 tablespoons chives


Boil broccoli until fork-tender. Drain and cool the cauliflower; then use cheese cloth or a clean, dry towel to squeeze as much water as possible from the cauliflower. You may need a second towel!

Using a food processor, purée the cauliflower with the sour cream, butter, cheese, salt, and pepper until it is smooth. If necessary, thin out the cauliflower with a little milk until it reaches your desired consistency; then, adjust the seasonings, as needed.

Stir in the chives, top with another pat of butter, and enjoy!