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.
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