- 2 lbs. cauliflower florets
- 1/2 cup sour cream
- sea salt and freshly ground black pepper
- freshly grated nutmeg
Bring a large pan of salted water to a boil, add the cauliflower and cooks for about 15 minutes until tender. Drain in a colander, leave for a few minutes to steam dry. Blend to a puree in a food processor with the sour cream, some seasoning and nutmeg. this can be made in advance and gently reheated. transfer to a serving dish, and grate on a little more nutmeg.