2 lbs cauliflower florets, cooked
1/2 cup flat-leaf parsley
8 oz regular cream cheese
1/4 cup sour cream
3/4 tsp salt
1/4 tsp white pepper
2 cups grated Cheddar cheese, divided
Preheat oven to 350°F (180°C).
In 1 qt casserole dish combine cooked cauliflower florets and parsley.
In food processor or mixer, process cream cheese, sour cream, salt and white pepper till smooth. Add 1 cup Cheddar cheese; process till smooth. Combine with cauliflower and parsley in casserole dish. Sprinkle with remaining cheese and parsley. Bake 25 minutes until hot and bubbly.