Ingredients
- 2 large heads cauliflower about 5 cups, chopped
- ¼ cup heavy whipping cream
- 4 tbsp salted butter
- 3 cloves garlic minced
- ⅓ cup sour cream
- 1 tsp salt + more to taste
- ½ tsp pepper + more to taste
Method
- Chop cauliflower into small florets.
- Boil in salted water until very tender, about 15 minutes. Drain well.
- Melt butter in a saucepan, add garlic, and cook 1 minute.
- In a food processor, combine cooked cauliflower, garlic butter, sour cream, salt, and pepper. Pulse until smooth.
- Slowly add heavy cream, one tablespoon at a time, until creamy and fluffy.
- Season to taste and serve warm.
Nutrition
Notes
- For a cheesy version, blend in ½ cup shredded cheddar or parmesan.
- Reheats beautifully—just add a splash of cream or butter when warming up.