Recipe courtesy of George Stella
Prep Time: 15 Minutes
Cook Time: 6 Minutes
Serving Size: 4
Ingredients
1 Medium Head Cauliflower
1 Tbsp Cream Cheese Softened
1/4 Cup Grated Parmesan
1/2 tsp Minced Garlic
1/8 tsp straight chicken base or bullion (may substitute 1/2 tsp salt)
1/8 tsp freshly ground black pepper
1/2 tsp chopped fresh or dry chives, for garnish
3 Tbsp unsalted butter
Directions
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes or until well done. Drain well, do not let it cool. Pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender or 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.
Hing: try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Serving Size: Calories: 149, Total Fat 11.5 grams, Saturated Fat: 7 grams; Protein 5 grams; Total Carbohydrates: 8 grams; Sugar; 4 grams; Fiber 4 grams; Cholesterol: 31 milligrams; Sodium: 170 Grams
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