Puree from cauliflower with sour cream

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Ingredients

• 1 head of cauliflower (weighing approximately 500-700 g);
• ¼ cup chicken broth;
• 2 large cloves of garlic;
• 25 grams of grated parmesan cheese;
• salt, ground pepper - to taste;
• 2 tablespoons of sour cream.
  
  

Preparation

Divide the cauliflower into inflorescences and remove the stem. Together with the broth and peeled garlic, put it in a bowl and cook in a microwave under the lid for 10-12 minutes.

Transfer cabbage and garlic to a food processor or blender. Then send the cheese, salt, pepper and chop everything to homogeneity. This will take about a minute. Add sour cream in mashed potatoes, serve warm.

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