Ingredients

• 4 cups fresh cauliflower cut in small pieces - florets only
• 3 cups lightly salted water or chicken stock
• 1/3 cup creme fraiche
• 1/4 cup + 2 tablespoons fresh, herbaceous-green, fruity EVOO
• 1/3 + 2 tablespoons cup Pecorino Romano, grated
• 3 large cloves whole garlic (optionally roasted)
• 2 tablespoons fresh chives, finely minced or snipped
• 2 teaspoons sea salt
• fresh ground pepper to taste

Directions

• Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes and drain thoroughly. 
• Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper. 
• With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  
• To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.

Serves 4-6