A decadent way to enjoy cauliflower that will leave the staunchest cauliflower opponents swooning. —rachelbradley
4 cups fresh golden or white cauliflower florets cut into small pieces
chicken stock (or vegetable stock)
+2 Tablespoons fresh, herbaceous-green fruity extra virgin olive
roasted garlic or three whole cloves fresh garlic
2 tablespoons Pecorino Romano
sea salt & fresh ground pepper to taste
In This Recipe
Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, Simmer for 6 minutes and drain thoroughly.
Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper.
With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.