Total Time
2hrs 25mins
Prep 10 mins
Cook 2 hrs 15 mins

A summer favorite. Cook time includes chill time.

Ingredients Nutrition


  1. Melt butter over medium heat and sauté garlic (3 minutes).
  2. Add cauliflower and sauté (5 minutes).
  3. Stir in chicken stock and potatoes; heat to boiling.
  4. Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
  5. Season with salt, cayenne, and basil.
  6. Pureé mixture in a food processor until smooth.
  7. Blend in lemon juice and sherry.
  8. Transfer to a bowl and whisk in cream.
  9. Refrigerate until chilled (at least 2 hours).

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