- 1 head medium cauliflower (about 2 lb.), chopped*
- 1/2 cup sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives
- 2 tablespoons butter
- Garnish: fresh chives
How to Make It
Fill a large Dutch oven with water to depth of 1/4 inch. Arrange cauliflower in Dutch oven. Cook, covered, over medium-high heat 7 to 10 minutes or until tender. Drain.
Process cauliflower, sour cream, salt, and pepper in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed. Stir in Parmesan cheese and chives. Place in a bowl.
If desired, microwave mixture at HIGH 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals.
Cook butter in a small heavy saucepan over medium heat, stirring constantly, 4 to 5 minutes or until butter begins to turn golden brown. Remove from heat, and immediately drizzle butter over cauliflower mixture. Garnish, if desired. Serve immediately.
*2 (16-oz.) bags frozen cauliflower may be substituted. Cook cauliflower according to package directions. Proceed with recipe as directed, beginning with Step