1 medium head cauliflower
1 tablespoon sour cream
½ Tbsp grated Horseradish (to taste)
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bouillon (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
A sprinkle of Parmesan ( to taste)
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the sour cream, parmesan, garlic, chicken base, Horseradish and pepper until almost smooth.
Serve hot with pats of butter.
Image shot with a Samsung Galaxy Camera #VZWBuzz