Trim the cauliflower and cut it into bite sized florets.
Set a half inch of water to boil i a pot. Reduce the flame to a simmer and steam florets in a steam basket with a tightly fitting lid for about 10 minutes or until easily pierced with a fork.
Drain the water from the pot and add the cauliflower back in. Season with salt and pepper.
Add 1/4 cup of sour cream (you can also use 2 tbsp of heavy cream and butter if you like). Yogurt would also be a good option!
Using an immersion blender, blend the florets until they’re fluffy and creamy.
Dress with any mix ins you like! We like 3 different ones: mushrooms & tarragon, olives & feta, and ham & cheddar.