Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower
  • 1 tablespoon table salt
  • 4 tablespoons unsalted butter (divided)
  • ¼ cup heavy cream
  • ¼ teaspoon ground white or black pepper
  • 2/3 cup shredded (sharp cheddar cheese)
  • 2 tablespoons grated Parmesan cheese (optional)
  • Garnish: chopped fresh chives

Instruction

  • Cut the stalk off the cauliflower and chop the cauliflower head into 2-inch pieces.
  • Fill a Dutch oven or stockpot 2/3rd full of water and bring it to a boil over medium-high heat.
  • Add 1-tablespoon table salt and the cauliflower and reduce the heat to medium-low. Cook the cauliflower until very tender, about 20 minutes.
  • Drain the cauliflower, and return it to the pot.
  • Set the heat to LOW, and cook just until the excess moisture from the cauliflower cooks off, about 1 minute. Remove pan from the heat.
  • Add 2 tablespoons butter, heavy cream, and pepper. Use an immersion blender or countertop blender to puree the cauliflower.
  • Add the cheeses and season to taste with kosher salt, if needed.
  • Serve immediately with a tab of butter and a sprinkle of fresh chives.
  • Enjoy!