- 3 cups of Cauliflower florets
- 1/2 c. sour cream
- 3 T. Johnny’s Parmesan Garlic
- Steam cauliflower until cooked.
- Transfer to mixing bowl. Add sour cream and Johnny’s Parmesan Garlic seasoning.
- Briefly mash with potato masher or hand mixer, leaving large chunks of unsmashed cauliflower. Serve hot.