4 Servings 6 min Cook
1 Head small (4" dia.) Cauliflower
1 Tbsp Cream Cheese
1/4 Cup, grated Parmesan Cheese
1/2 Tsp Garlic
0 Tsp Chicken Broth Bouillon
0 Tsp Pepper
1/2 Tsp chopped Chives
3 Tbsp Butter
Set a stockpot of water to boil over high heat
Clean and cut cauliflower into small pieces.
Cook in boiling water for about 6 minutes, or until well done.
Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth
Garnish with chives, and serve hot with pats of butter.
Recipe inspired by: http://www.