Directions:
- Add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot.
- Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth.
- Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes.
- Uncover the pot and mash the cauliflower.
- Let some liquid cook off as you smash the cheeses into the cauliflower.
- As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.24 Kcal (1224 kJ) | ||
| Calories from fat | 108.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.06g | 19% | |
|---|---|---|---|
| Cholesterol | 21.41mg | 7% | |
| Sodium | 786.76mg | 33% | |
| Potassium | 493.44mg | 10% | |
| Total Carbs | 34.8g | 12% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 13.07g | 26% | |
| Vitamin C | 76mg | 127% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 120.57 Kcal (505 kJ) | ||
| Calories from fat | 44.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 19% | |
|---|---|---|---|
| Cholesterol | 8.83mg | 7% | |
| Sodium | 324.6mg | 33% | |
| Potassium | 203.58mg | 10% | |
| Total Carbs | 14.36g | 12% | |
| Sugars | 1.24g | 12% | |
| Dietary Fiber | 1.78g | 17% | |
| Protein | 5.39g | 26% | |
| Vitamin C | 31.3mg | 127% | |
| Calcium | 19.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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