I fooled one of the pickiest eaters in the world into thinking he was eating mashed potatoes. He had three helpings! These go well with baked ham.

1 head medium cauliflower (about 2 lb.), chopped
1/2 cup light sour cream
3/4 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese
1 Tbs chopped fresh chives
2 Tbs butter

1. Fill a large Dutch oven with water to depth of 1/4 inch. Arrange cauliflower in the Dutch oven. Cook, covered, over medium-high heat 7 to 10 minutes or until the cauliflower is tender then drain.
2. Process cauliflower, sour cream, salt, and pepper in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down the sides as needed. Stir in the Parmesan cheese and chives. Place in a serving bowl.
3. If desired, microwave mixture at high 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals.
4. Cook the butter in a small heavy saucepan over medium heat, stirring constantly, 4 to 5 minutes or until the butter begins to turn golden brown. Remove from heat, and immediately drizzle the butter over the cauliflower mixture. Serve immediately.

Servings: 6