Ingredients
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4 cups cauliflower florets (from 1 head cauliflower)
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1/4 cup sour cream
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1/2 tsp ground nutmeg
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1/2 cup grated sharp cheddar cheese
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1 tbsp chopped fresh parsley
Steps
1
Divide cauliflower into florets and chop the stalk into pieces (discard the leaves). In a large pot of boiling water, cook the florets and stalk 10 min. or until tender. Drain.
2
Add sour cream, nutmeg, salt and pepper to taste and puree using an immersion blender. Mix in grated cheese and sprinkle with chopped parsley.
