1 large head cauliflower
2 tablespoons light cream cheese, softened
1/4 cup mild shredded cheddar cheese
1 tablespoon minced garlic
1/2 teaspoon straight chicken base or bouillon (may substitute 1/2 teaspoon salt)
1/4 teaspoon freshly ground black pepper
Set a stockpot of water to boil over high heat. Place steamer in pot.
Clean and cut cauliflower into small pieces. Steam over boiling water for about 10 minutes, or until well done. Steamed cauliflower doesn’t have to be drained!
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, cheddar cheese, garlic, chicken base, and pepper until VERY smooth.
- I have no idea
- nor a head for calculating this stuff. I consider a serving to be about 1/2 cup
- and it can't be too bad - nutritionally speaking.