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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Is it pureed cauliflower or garlic mashed potatoes? First time out, my wife couldn't tell it wasn't potato until I told her... Ingredients:
1 medium head cauliflower |
1 tablespoon cream cheese, softened |
1/4 cup grated parmesan cheese |
1/2 teaspoon minced garlic |
1/8 teaspoon chicken bouillon (may substitute 1/2 teaspoon salt) |
1/8 teaspoon fresh ground black pepper |
1/2 teaspoon chives, for garnish (chopped fresh or dried) |
3 tablespoons unsalted butter |
Directions:
1. Set a stockpot of water to boil over high heat.
2. Clean and cut cauliflower into small pieces.
3. Cook in boiling water for about 6 minutes, or until well done.
4. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
5. 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.
6. Garnish with chives, and serve hot with pats of butter.
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