- 1 (2 1/2- to 3-lb) head of cauliflower, cut lengthwise into 8 wedges
- 2 tablespoons bottled horseradish (not drained)
- 1/4 cup water
- 1/4 cup chopped fresh dill
- 2/3 cup sour cream
- 1/2 teaspoon salt
- Bring 1 inch of water to a boil in a 5-quart wide heavy pot. Steam cauliflower in a steamer rack set over boiling water in pot, covered, until just tender, about 12 minutes.
- Meanwhile, whisk together remaining ingredients in a bowl.
- Serve cauliflower topped with sauce.