Recipe by Jane*in*RI
I made this last night for a potluck at the home of a low-carbing friend. I think it's pretty tasty, but what wouldn't taste good with an entire stick of butter and a full cup of sour cream?
Top Review by Mysterygirl
I used fat free sour cream to reduce the fat. It seemed to me that it needed lots of salt though. I will make this again but I think that I'll make it in the food processor so that it is more the consistency of mashed potatoes...mine seemed to be too much just a bunch of lumps.
- 2 heads cauliflower
- 1⁄2 cup butter, softened or melted
- 1 cup sour cream (room temp is best if you plan to serve this immediately)
- salt & pepper (I use seasoned salt & no pepper)