1 head cauliflower, cut into florets
2 tbl bottled horseradish
1/4 c. water
1/4 c. chopped fresh dill (or 2 tbl dried dill)
2/3 c. light or fat-free sour cream or Greek yogurt
1/2 tsp salt
Cook cauliflower in 1" of boiling water until just tender, about 12 minutes. Drain.
Mix rest of ingredients together and pour over the cooked cauliflower.