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Primal Golden Cauliflower with Bodacious Olive Oil and Roasted Garlic

4 cups fresh cauliflower in small pieces, florets only
3 cups lightly salted water or chicken stock
1/3 cup crème fraiche
¼ cup+2 tablespoons Percorino 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
Place the florets and water or chicken stock to 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 crème fraiche, olive oil, roasted garlic, cheese, salt, 
and pepper.
With an immersion blender, process the ingredients until just pureed or the desired consistency. To 
finish, drizzle with additional grated cheese, a drizzle of olive oil, and chives.