Ingredients
- 2 cups chicken bone broth, homemade or store-bought
- Florets from 1 medium head cauliflower, cut into bite-sized pieces
- 1 tablespoon dried chives, plus extra for garnish
- 1 clove garlic, minced
- 2 ounces cream cheese (¼ cup), softened
- ½ cup shredded sharp cheddar or grated Parmesan cheese
- Fine sea salt and ground black pepper
- Unsalted butter, for serving
How to Make It
- Pour the broth into a large saucepan. Use enough that you have about ½ inch of broth in the pan. Bring the broth to a boil, then add the cauliflower, chives, and garlic and cover the pan with a tight-fitting lid. Steam the cauliflower until tender, 6 to 8 minutes. Drain well. Pat it very dry between several layers of paper towels.
- Place the cauliflower in a high-powered blender or food processor. Add the cheeses and puree until very smooth. Season to taste with salt and pepper. Transfer the mixture to a serving dish and garnish with pats of butter and chopped chives.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 178 kcal Calories from Fat: 108 kcal |
% Daily Value*
|
Total Fat 12 g 34% |
Trans Fat 0.0 g |
carbohydrates 9 g 7% |
Dietary Fiber 4 g 11% |
Protein 9 g 18% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |