Add the cauliflower to the boiling water and cook for about 10 minutes or until tender.
1 head cauliflower
Drain well in a colander. Pat dry with paper towels to remove any excess water.
Place hot cauliflower in a food processor.
Add the garlic, cream cheese, Parmesan, chicken bullion and pepper.
1 tablespoon cream cheese, ¼ cup grated Parmesan cheese, 1 clove garlic, ⅛ teaspoon chicken bullion powder, sat and black pepper
Puree for about 2 minutes or until almost smooth.
Garnish with chives, and serve hot.
Notes
1.Swap the cream cheese for sour cream for a tangier flavor.2. Use vegetable bullion instead of chicken for a vegetarian version.3. Add roasted garlic or sauté the garlic in a skillet for 2 minutes instead of raw for a milder, sweeter garlic flavor.4. Use nutritional yeast instead of parmesan cheese and a dairy free cream cheese for a vegan option.5. Add ½ cup of diced onion in when the cauliflower cooks or add a teaspoon of onion powder.6. Add a little butter in if you’d like7. Mix in some fresh herbs like parsley or chives.