 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | heads large (6-7" dia) | Cauliflower | 1/2 | package, small (3 oz) | cream cheese, softened | 2/3 | cup | parmesan | 1 1/8 | clove | garlic minced | 1/3 | teaspoon | Chicken flavored, Broth Powder, Frontier | 1/3 | teaspoon | black pepper | 1/2 | tablespoon chopped | Chives | 1/2 | cup | unsalted butter, cold |
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Steps
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Sequence
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Step
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| 1 | 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. | 2 | 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. | 3 | Garnish with chives, and serve hot with pats of butter. |
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