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1 medium head cauliflower 1 Tbsp. cream cheese, softened 1/4 c. grated Parmesan 1/2 tsp. minced garlic 1/8 tsp. straight chicken base 1/8 tsp. freshly ground black pepper 3 Tbsp. unsalted butter 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 dry. 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. Serve hot. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |