Vegetarian recipe ideas
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Fill a pan with lightly salted water and bring to the boil. Cook the cauliflower for 10 mins until tender.
Meanwhile, melt the butter in a frying pan over a low-medium heat. Gently cook the garlic for 1-2 mins, stirring, until fragrant. Remove from the heat and set aside.
Drain the cauliflower in a colander, then tip into a food processor. Blitz for 2-3 mins or until the cauliflower is smooth and creamy. Add the garlic butter (reserving 1 tbsp to serve), parmesan and soured cream, season well and blend for a further minute.
Tip the mixture into a serving dish and drizzle with the remaining garlic butter and fresh chopped parsley sprinkled over.
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