⅛teaspoonchicken bouillonmay substitute 1/2 teaspoon salt
½teaspoon saltmay want to exclude if using chicekn bouillon
1tablespoonparsleychopped for garnish
Instructions
Set a large pot of water to boil over high heat.
Cut cauliflower in quarters and cut out stem of each quarter. Pull off any green leaves that may be left. Break the cauliflower into florets and place the florets in boiling water for about 6-8 minutes, or until tender when pricked with a fork. Drain well in a strainer.
1 head of cauliflower
While cauliflower is cooking measure out the remaining ingredients (your mise en place). Pour (dump) the hot, drained cauliflower into a food processor. Add the parmesan, cream cheese, butter garlic, bouillon and salt. Puree until smooth and creamy (pulse a few time before pressing the puree button).
To serve: Empty contents of food processor into serving bowl and sprinkle with chopped parsley. Additional butter can be added to taste.
1 tablespoon parsley
Video
Notes
*Note: store-bought chicken bouillon usually has quite a bit of salt. If you are using bouillon, exclude the salt. If not using bouillon, add 1/2 teaspoon salt to the blender.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!