Creamed Cauliflower “Potatoes”
By Paula DeenJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4 to 6
- 2 heads cauliflower, cut into florets
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- 2 tablespoons butter, softened
- salt, to taste
- ground black pepper, to taste
- milk, as needed.
- 2 tablespoons chives
Boil broccoli until fork-tender. Drain and cool the cauliflower; then use cheese cloth or a clean, dry towel to squeeze as much water as possible from the cauliflower. You may need a second towel!
Using a food processor, purée the cauliflower with the sour cream, butter, cheese, salt, and pepper until it is smooth. If necessary, thin out the cauliflower with a little milk until it reaches your desired consistency; then, adjust the seasonings, as needed.
Stir in the chives, top with another pat of butter, and enjoy!