Fill a large saucepan with about 1 inch of water. Add the cauliflower and garlic cloves. Set over medium high heat and cook until the cauliflower is fork tender, about 7 to 10 minutes.
Drain into a colander or sieve and shake to release as much excess moisture as possible. Let it sit a few minutes to drain fully, as it will continue to release moisture.
Transfer the cauliflower and garlic to a food processor or high powered blender and add the sour cream. Puree until smooth, scraping down the sides of the bowl or jar a few times to help move the bigger pieces so the blades can catch them.
Return the puree to the cooking pot and add the grated cheddar. Set over low heat to help melt the cheese and reduce excess moisture. Stir until smooth, then season to taste with salt and pepper.
Video
Notes
Storage Information: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 6 months. Let it thaw completely before reheating gently in a pan on the stove or in the microwave.
Nutrition
Serving: 1serving = about ½ cup | Calories: 130kcal | Carbohydrates: 6.4g | Protein: 7g | Fat: 8g | Fiber: 2.2g