Mashed Golden Cauliflower
4 cups fresh cauliflower florets cut in to small pieces
3 large garlic cloves
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup OLIVE & VINE extra virgin olive oil, plus more to finish
1/3 cup Pecorino Romano, grated, plus more to finish
2 teaspoons sea salt
freshly ground pepper to taste
2 tablespoons fresh chives, finely minced
Place the cauliflower, garlic and water or chicken stock in a medium sauce pan. Simmer for 6 minutes, then drain thoroughly. Place the still hot florets and garlic in a large bowl with the creme fraiche, olive oil, Pecorino Romano, salt and pepper.
With an immersion blender, process the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino and olive oil, and garnish with chives.