1 medium head cauliflower, cut into small pieces
2 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chopped fresh chives for garnish (optional)
1 tablespoons butter
1. Set a large saucepan of water on the stove. Bring to a boil.
2. Add cauliflower and cook for 6-10 minutes or until well done. Drain well. This is very important for desired consistency. You may pat cooked cauliflower very dry between several layers of paper towels.
3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt and pepper until almost smooth.
4. Pour into a serving bowl. Top with pats of butter. Garnish with chives.
Yield: 4 servings
–Recipe edited from foodnetwork.com. Photo from Lois Linke, wife of Karl Linke, Nebraska Farm Bureau district director of member services for the southeast.