Servings: 2

1 head of Cauliflower 1 head of Cauliflower
S & P to taste S & P to taste
¼ cup sour cream or Greek yogurt ¼ cup sour cream or Greek yogurt
½ cup shredded cheddar ½ cup shredded cheddar
Fresh chopped Parsley Fresh chopped Parsley

Cut cauliflower into florets ~ 4 cups.
Add florets to 6 quart Dutch oven of boilling water, cook for 5 min.
Drain cauliflower into colander then return to pot.
Reduce heat to low.
Add salt, pepper, and sour cream.
Stir to combine.
Stir in cheddar cheese until melted.
Remove from heat and add parsley.