1 medium head of cauliflower (around 2 LB)
3 Tbsp milk
2 Tbsp butter
3 Tbsp sour cream
1 1/2 tsp Fines Herbes Blend
1/4 tsp Nutmeg Ground
1/2 tsp Kosher Salt
1/4 tsp freshly ground Tellicherry Peppercorns
Separate cauliflower into small florets and chop the core finely. In a pot with lid, bring 1/2 Cup of water to simmer. Add cauliflower to the boiling water and cook until very tender, about 12-15 min.
While the cauliflower cooks, melt butter in a small saucepan. Whisk in the Fines Herbes and simmer mixture for 30 seconds before taking pan off heat.
Drain cauliflower. Add milk, herbed melted butter, sour cream, nutmeg, salt and pepper. Mash mixture with potato masher. Transfer to a serving dish and serve immediately.