Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 6 minutes
1 medium head Cauliflower
1 tbs Low Fat Cream Cheese, softened
1/4 cup grated Low Fat Parmesan
1/2 tsp Minced Garlic
1/8 tsp reduced sodium Straight Chicken Base or Bullion (may substitute 1/2 teaspoon salt)
1/8 tsp freshly Ground Black Pepper
1/2 tsp chopped fresh or dry Chives, for Garnish
1 tbs unsalted 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.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Nutrition Facts: Per Serving: 150 calories, 5 grams Fat, 5 grams Protein, 8 grams Carbohydrates, 4 grams Fiber
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