Categories: Sides

Ingredients

• 1 cup water
• 1 tsp kosher salt
• 1 head cauliflower, cut into small florets and stem chopped
• 5 garlic cloves
• 3 tbsp sour cream
• 3 tbsp butter, cubed
• 1 tsp minced fresh thyme
• 1/4 tsp black pepper

Directions

1. In a large stockpot, bring 1 cup water and salt to a boil over medium-high heat. Add cauliflower and garlic, and return to a boil. Reduce heat to low, cover, and cook until cauliflower is very tender, about 25 minutes. Drain well.

2. In the work bowl of a food processor, pulse together cauliflower, garlic, sour cream, and butter until smooth, stopping to scrape bowl. Add thyme and pepper; pulse just until combined.

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