Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

Break/cut the cauliflower into florets and place in a saucepan with the 2, peeled but whole, cloves of garlic. Cover with boiling water. Bring to a simmer, add the teaspoon of salt and cook until very soft. Around 10 minutes.

Step 3

Remove a small jug full of cooking water and set aside. Drain the cauliflower well.

Step 4

Transfer the cauliflower to a food processor and add the butter, parmesan cheese and sour cream.

Step 5

Blitz until it forms a smooth purée. Add some cooking water, if necessary, to achieve the consistency you are looking for.

Step 6

Taste and add any extra salt and pepper, to taste.

Step 7

Serve dotted with extra butter and sprinkled with chopped parsley or chives.