A different take on an old favorite!


  • 1 large head cauliflower cut into florets (1 1/2 kg)
  • 3 tablespoons unsalted butter
  • 3 tablespoons sour cream
  • 6 cloves garlic divided
  • 20g cup parmesan cheese
  • Salt and black pepper to taste

Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 54mg | Vitamin A: 165IU | Vitamin C: 7.2mg | Calcium: 51mg | Iron: 0.1mg



Ready in:

30 mins

Step by Step Instructions

Step 1

Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.

Step 2

In a separate pot, heat the butter over medium heat. Sauté garlic until fragrant (about 1 minute).

Step 3

Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.

Step 4

Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt , (just be careful with adding the salt as the parmesan is already very salty) and pepper.


Save prep time and use cauliflower rice instead! Steam the rice or sauté in a pan with a little water until fork tender.