4 cups fresh cauliflower in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons Drizzle Butter Olive Oil
1/3 + 2 tablespoons cup Pecorino Romano, grated
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 a simmer in a medium pot. Place the still hot, drained florets in a large bowl with the creme fraiche, Butter Olive Oil, Pecorino, salt, and pepper.
With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, sprinkle with additional grated Pecorino, a Drizzle of Butter Olive Oil, and chives.