 | 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
| | | | 1/4 | head, medium (5-6" dia) | Cauliflower | 1/4 | tablespoon | cream cheese | 1 1/4 | tablespoons | grated parmesan | 1/8 | teaspoon | garlic minced | 1/8 | teaspoon | chicken bouillon cubes | 2/3 | dash | black pepper | 3/4 | tablespoon | butter | 1/8 | teaspoon chopped | Chives |
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Steps
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Sequence
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Step
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| | 1 | 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. |
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