HM’s Food & Wine Magazine

Ingredients

· 1 Cauliflower, cut into florets

· 2 tbsp Olive Oil

· 1 clove Garlic, minced

· 1/4 tsp Ground Nutmeg

· 1 tsp Salt

· 1 1/2 cups Chicken Broth

· 3/4 cup Heavy Cream

· 1/3 cup Sour Cream

· For garnish Ground Nutmeg

Method

1. Bring a saucepan of lightly salted water to a boil. Add the cauliflower florets, and cook uncovered for 4 to 6 minutes until just tender. Drain well and set aside.
2. Heat olive oil over medium heat. Stir in garlic, and cook until fragrant, about 1 minute. Add the drained cauliflower, 1/4 teaspoon nutmeg, and salt.
3. Cook and stir 2 to 3 minutes, then pour in the chicken broth and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the cauliflower is very tender.
4. Puree the mixture in a blender and pour in a pot.
5. Stir in the cream, and cook over medium-low heat until hot. Serve with a dollop of sour cream and sprinkle nutmeg powder.