Cauliflower puree

• cauliflower↗1 1

  (about 600g)

• butter↗15g 15g
• sour cream↗40g 40g
• cheddar↗50g 50g

  coarsely grated

• dill fronds↗

  and olive oil, for serving

Step-by-step instructions

1. 1

   Cut the cauliflower florets and stem into bite‑size pieces. Transfer them to a steamer set over a pot of boiling water and steam for 10 minutes until completely tender.

2. 2

   Transfer to a bowl together with butter and sour cream, and blend to a smooth consistency using an immersion blender (or a food processor). Add the cheese, season well and serve, garnished with dill fronds and drizzled with olive oil.