Ingredients
- 1 medium mind cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic clove
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Directions
Set a stockpot water to boil over high temperature.
Neat and cut cauliflower into small pieces. Prepare in boiling water for around 6 minutes, or until congratulations. Drain well don't let awesome and pat cooked cauliflower very dry between several layers of sponges.
Inside a bowl by having an immersion blender. or perhaps in a mixer. puree the new cauliflower using the cream cheese. Parmesan, garlic clove, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic clove and adding just a little fresh
rosemary oil for an entire new taste.
Chef: George Stella