3 tablespoons butter
1 cup apricot preserves
1 cup sour cream
1 cup heavy cream
1/2 cup pureed cauliflower
In a medium bowl combine butter, apricot preserves, sour cream, and cream. Lightly season the mixture with salt and pepper. \ Heat through, but do not boil. Heat to desired temperature in a large saucepan. Remove the mixture from the ice-water mixture, pour it back into the serving pan, and sprinkle with 4 tablespoons of chopped cauliflower.