Ingredients Jump to Instructions ↓

  1. 1 head cauliflower , cut into florets (discard core and large stems)

  2. 1 (14 ounces) can chicken or vegetable broth (or homemade - about 1- 3/4 cups)

  3. 2 Tbsp butter

  4. 2 ounces cream cheese

  5. 2 Tbsp sour cream

  6. 1/2 cup shredded cheddar cheese

  7. 1/4 cup sliced green onion s, white and green parts Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly , put through a fine sieve and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It’s okay that they break apart.) Pour cauliflower into food processor fitted with the metal blade. Add butter, cream cheese, sour cream, cheddar cheese, green onion, salt, and pepper. Pulse to combine. Reheat before serving, if necessary.


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