This smooth and creamy dish is packed with flavor, nutrition, and deliciousness! My family loves this dish alongside roasted meats, but it also goes well anywhere that you would serve mashed potatoes or steamed or roasted caulfilower.
Cut your cauliflower into florets (see detailed instructions above).
Put about 1-1.5inches of water in the bottom of a large pot and place the cauliflower florets, along with two cloves of mashed garlic, into a steamer basket above the water, cover and bring to a boil.
Once the water has come to a boil, allow the cauliflower to steam for 8-10 minutes (the time will depend on the size of your florets), or until very soft.
There are two ways to mash your cauliflower. If using an immersion blender, remove the steamer basket from the pot, pour the water out of the bottom of the pot, and pour your cauliflower (and garlic) into the pot (the remaining heat in the pot will help to keep the cauliflower warm). Then add your sour cream, salt, and pepper,and purée until smooth. If using a regular blender, pour your cauliflower (and garlic) into the blender, add your sour cream, salt, and pepper, and purée until smooth.
Serve immediately or store in the refrigerator for up to 3 days, microwaving to reheat when needed.
Notes
Do Ahead or Delegate: Cut the cauliflower into florets, or fully prepare and refrigerate the dish.Scramble Flavor Boosters: add more garlic, add 1 tsp. dried thyme, steam the cauliflower with a bay leaf, add a grating of nutmeg to the final dish.