2 small heads of cauliflower, cut up
2 tbsp sour cream
2 tbsp heavy cream
1 ½ tbsp. butter
1 tsp salt
Add 2" of water to a large pot with a steamer basket. Place the cauliflower in the basket and bring the water to a boil.
Cover and cook until tender. 10-12 minutes.
Purée the cauliflower in a food processor in small batches.
Add the remaining ingredients and process until the mixture is smooth.
Serve immediately.
4.5 Net Carbs per serving