|4 cups||Fresh Cauliflower Florets, small pieces|
|3 cups||Lightly Salted Water or Vegetable Stock|
|1/3 cup||Creme Fraiche|
|1/4 cup + 2 TBSP||INFUSED Spicy Calibrian Pesto Oil|
|1/3 cup + 2 TBSP||Pecorino Romano, grated|
|3 Lg Cloves||Garlic (optionally, roasted)|
|2 TBSP||Fresh Chives, minced or snipped|
|2 tsp||Sea Salt|
|To Taste||Freshly Ground Black Pepper|
Bring the florets and water or vegetable 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.
With an immersion blender (stick blender), process the ingredients until just pureed or to desired consistency.
To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.