My mother made these just the other day and they were so delicious! This has to be on your “must try” list of recipes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yields 4 (1-cup) servings
1 cauliflower head, cut into florets
1/2 teaspoon minced garlic
1/2 to 3/4 cup lower-sodium chicken broth
1/4 cup Fat- free cream cheese (can also use light but adds Cal/fat)
2 tablespoons grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh chives
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Add cauliflower to boiling water and cook for about 6 minutes, or until well done. Drain well but do not let cool. Pat cooked cauliflower very dry between several layers of paper towels.
In food processor, place cauliflower, garlic, chicken broth (see note below), cream cheese, Parmesan cheese, onion powder, paprika, salt and pepper. Puree until smooth. Just before serving, stir in chives. Serve warm.
Note: Slowly add chicken broth 1/4 cup at a time until desired thickness.
Per serving: 80 calories, 1 g fat, 0 g saturated fat, 8 g protein, 12 g carbohydrate, 4 g fiber, 183 mg sodium