Roasted Cauliflower and Garlic Puree

Ingredients

• 1 head cauliflower, rinsed and separated into small florets
• 1 head garlic, separated and peeled
• 3 tablespoons olive oil
• salt, to taste
• butter (optional)
• 1/2 cup nonfat sour cream

Directions

1. 1

   Toss the cauliflower florets and peeled garlic cloves in the olive oil until coated (I guess on the amount of olive oil, and probably use more than the specified amount).

2. 2

   Sprinkle with salt to your taste. We use a creole salt or spice.

3. 3

   Roast in oven at 375 degrees until the cauliflower is cooked and a fork pierces the stems easily. The timing will depend on how large you leave the cauliflower pieces, but it usually takes about 20 minutes. Don't let the cauliflower burn, but I think the slightly browned edges add character and flavor. The garlic should also be very soft by now.

4. 4

   Put the roasted cauliflower with the garlic cloves into a food processor along with the butter (optional) and the sour cream. Pulse-puree until the mixture is smooth. Adjust seasonings as necessary and serve warm.