Prep time 15 minutes
Cook time 30 minutes
Yield: Serves or Makes 4
In a medium bowl, mix together the ground chicken, sour cream, rosemary, kosher salt, cayenne powder, garlic paste, and lemon zest. Mix in preserved lemon paste and chives.
Divide into 4 patties. Heat oil skillet over medium heat. Sear each patty for 5 - 8 minutes per side.
Add cauliflower to a large pot and cover with water. Add a generous pinch of salt to the water and bring to a boil. Simmer for 15-20 minutes, or until soft and tender.
Place cooked cauliflower into a food processor with butter, heavy cream, parmesan, and nutmeg. Puree until creamy. Pass the mixture through a sieve for an even smoother texture.