Mauer's Holiday Whipped Cauliflower

1 large head of cauliflower (about 2½ pounds), cut into florets and stem cut into chunks

3 garlic cloves

½ cup heavy whipping cream

½ cup sour cream

4 tablespoons unsalted butter

2 teaspoons kosher salt

¾ teaspoon fresh-ground black pepper

Sweet paprika

3 tablespoons chopped fresh parsley leaves

Add cold water to a large saucepan to a depth of ½-inch. Add the cauliflower, cover the pan, place over medium-high heat and bring to a boil. Reduce the heat and cook the florets until they pierce easily, about 8 to 10 minutes.

Transfer cauliflower to a colander and let drain well.

While cauliflower drains, lock the cover onto the food processor. Turn the processor on and drop the garlic cloves, one at a time, down the feed tube to mince them.

Turn processor off, remove its cover and transfer half the cauliflower to the processor. Add half the whipping cream, sour cream, butter and all the salt, and pepper. Purée until smooth. Transfer pureed cauliflower to a medium-large bowl. Add the remaining cauliflower, whipping cream, sour cream, and butter to the processor and puree.

Combine the pureed cauliflowers in the mixing bowl and then, using a large rubber spatula, fold together to combine. Taste and adjust seasoning. Serve immediately, topped with paprika and parsley.*

Serves 8.

Nutrition values per serving: 168 calories (77 percent from fat), 14.4 g fat (8.8 g saturated fat), 8.4 g carbohydrates (5.6 net carbs), 2.7 g sugars, 2.8 g fiber, 2.8 g protein, 43 mg cholesterol, 341 mg sodium.

*Whipped cauliflower can be held until serving time by using a bowl just large enough to fit into a saucepan so that its edge rests on the rim of that pan and the bowl doesn't touch the pan's bottom. Add hot water to the pan, place the bowl over the hot water, cover with the pan's top and set it over medium-low heat.