Creamy Cauliflower

When I was a kid, my mom got me to eat cauliflower by telling me it was white broccoli. I have no idea why that worked since she only got me to eat broccoli by telling me it was tiny trees. And, no, I don't know why that worked either. Regardless of how she did it, she made me love cauliflower. I've made it many, many different ways, and I've enjoyed them all, but this Creamy Cauliflower is my current favorite. We Southerns tend to like things saucy and creamy, and if I can add sour cream to something, so much the better. I came up with this recipe when I was looking for a lower-cal version of mashed potatoes. Basically this is my Potato Smash recipe using cauliflower instead of potatoes and adding loads of black pepper (that part is optional). It may sound a tad odd, but it works! If you want lower-cal, use low-fat sour cream and cut down on the butter. It really is just as good! Hope you like it! Let us know at thesoutherndish@gmail.com.

Creamy Cauliflower
1 or 2 heads cauliflower, washed and separated into pieces
Chicken broth, veggie broth, or salted water
fresh garlic cloves (2-4 depending on taste preferences)
sour cream, to taste, try reduced-fat
butter, to taste, melted, or a healthy alternative buttery spread such as Smart Balance
parsley
salt as desired
lots of black pepper

Place cauliflower in a pot and cover with broth or salted water. If you use the stem, trim away the outer, tough skin first, and dice the stem into relatively small pieces. Bring to a boil. Once boiling, add whole garlic cloves and boil until very, very tender (bordering on mushy). Drain very well in a colander, reserving garlic if desired. You want all excess liquid out so that you don't end up with a watery finished dish. Transfer the well-drained cauliflower to a large bowl. Mince the garlic cloves and add, if you like garlic, and thoroughly mash the cauliflower with a potato masher or large fork or pastry cutter. Stir in a large spoonful of sour cream, and about 1/4 to 1/2 stick of butter, melted. Add a sprinkle of parsley and a few healthy shakes of black pepper. Personally, I like a lot of pepper in this dish. Taste and adjust seasonings as desired.