Directions
- 1Wash and cut cauliflower into florets.
- 2Peel 3 cloves of garlic.
- 3Add cauliflower and garlic to a pot of boiling water.
- 4When the water reaches a boil again, set a timer for 7 minutes.
- 5Strain the cauliflower and garlic.
- 6Add them back to the pot set over medium heat.
- 7Cook until the residual water cooks all the way out of the cauliflower, stirring often.
- 8Add 1 tsp salt to the cauliflower to help pull the water out during this process (which takes about 10-12 minutes).
- 9Once there is no more water in the pot and the cauliflower starts to barely brown and stick to the pot, remove and add to a food processor.
- 10To the food processor, add cream cheese, butter, parmesan cheese, 1/2 tsp salt, and pepper.
- 11Blend until smooth.
- 12Taste and add more salt if needed.
Ingredients
- 2 heads small to medium heads of cauliflower
- 3 cloves cloves garlic
- 2 oz cream cheese (I use reduced fat)
- 2 tbsp salted butter
- 0.33 cup parmesan cheese (grated cheese)
- 1.5 tsp salt (divided)
- 1 tsp pepper
Equipment
potfood processor
Tips
- Cook ALL the water out of the florets after boiling to achieve a rich and creamy texture. This process can take 10-12 minutes.
- Salting the cauliflower helps pull water out during the drying process.
- Using a food processor allows blending with cold cream cheese and butter, as their heat combined with the cauliflower's heat will make it smooth.
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