4 cups fresh cauliflower in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons The Olive Oil Experience fresh, medium intensity 100% extra virgin olive oil
1/3 cup + 2 tablespoons Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons Spice Galleria sea salt
Spice Galleria fresh ground pepper to taste
Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly. Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Romano, salt, and pepper.
With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Romano, a drizzle of olive oil, and chives.
Serves 4-6
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