Ingredients:
- 1/8 tsp straight chicken base (may substitute 1/2 tsp salt) or 1/8 tsp bouillon (may substitute 1/2 tsp salt)
Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 153.19 Kcal (641 kJ) | ||
| Calories from fat | 105.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.68g | 18% | |
|---|---|---|---|
| Cholesterol | 32.39mg | 11% | |
| Sodium | 152.55mg | 6% | |
| Potassium | 457.67mg | 10% | |
| Total Carbs | 7.91g | 3% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 5.67g | 11% | |
| Vitamin C | 70.7mg | 118% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 108.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 91.15 Kcal (382 kJ) | ||
| Calories from fat | 62.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 18% | |
|---|---|---|---|
| Cholesterol | 19.27mg | 11% | |
| Sodium | 90.76mg | 6% | |
| Potassium | 272.3mg | 10% | |
| Total Carbs | 4.71g | 3% | |
| Sugars | 1.86g | 12% | |
| Dietary Fiber | 1.77g | 12% | |
| Protein | 3.37g | 11% | |
| Vitamin C | 42.1mg | 118% | |
| Vitamin A | 0.1mg | 4% | |
| Calcium | 64.8mg | 11% | |
* 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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