Ingredients

• 1 large head cauliflower cut into florets (about 3 pounds)
• 3 tbsp unsalted butter
• 3 tbsp sour cream or plain yogurt
• 6 cloves garlic, sliced
• 1/4 cup parmesan cheese
• Salt and black pepper to taste
• Parsley for garnish 

Directions

1. Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender.
2. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender.
3. Remove and drain. Cover with a lid and set aside.
4. In the same pot, heat the butter over medium high heat.
5. Sauté half of the garlic until fragrant (about 1 minute).
6. Blend cauliflower and remaining garlic in a food processor on high setting until smooth.
7. You may need to do this in batches of two or three, depending on the size of your processor.
8. Transfer blended cauliflower into the pot with the sauted garlic.
9. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
10. Top with chopped parsley and extra parmesan cheese.