Servings 2 servings
Ingredients
- 1 medium head cauliflower
- 2 Tablespoons cream cheese (regular or low fat)
- 1/3 cup shredded Parmesan cheese
- 1 Tablespoon chopped fresh chives, plus more for garnish
Instructions
- Trim the stem from the cauliflower and cut it into small florets.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and simmer just until tender, about 8 minutes.
- Drain the cauliflower florets and transfer them to a food processor. Add the cream cheese and Parmesan cheese to the food processor and pulse until creamy.
- Transfer the mixture to a bowl, stir in the chives, then season with salt and pepper to taste. Serve topped with additional chopped chives.
Notes
- Instead of a food processor, you can puree the cauliflower mixture in a blender or with an immersion (stick) blender. Avoid trying to do so by hand/with just a potato masher: The cauliflower won’t get creamy enough.
- Salting the water the cauliflower cooks in will allow the vegetable to absorb some of the salt as it cooks. This will make it more flavorful and cut down on the amount of salt you’ll need to add later on.
- Cauliflower has a tougher core you won’t want to eat. To easily core and cut cauliflower into florets, first trim off the stem. Then, cut the cauliflower in half vertically. You can use the tip of a chef’s knife (or a paring knife) to make a V-shaped cut and remove the cauliflower core before cutting it into florets. I also find it easy to break it apart with my hands at this point!
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