| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| 2 | Pound | Cauliflower (1 head, cut into florets) |
| 2 | Tablespoon | Unsalted Butter (melted) |
| 7 | Clove | Roasted Garlic |
| 1⁄4 | Teaspoon | Dijon Mustard |
| 1 | Tablespoon | Salt (plus 1/2 teaspoon) |
| Dash | Ground Black Pepper | |
| 1 | Tablespoon | Chives (chopped) |
1.Bring a large pot of water to a boil and add 1 tablespoon salt. Add the cauliflower and boil until knife-tender, about 10 minutes. Drain and add back to the pot.
2.Use an immersion blender and puree the cauliflower with the butter, garlic, mustard, 1/2 teaspoon salt, and pepper. Season to taste and garnish with chives. Serve immediately.