Ingredients
- 1 large head cauliflower, finely chopped (about 2 pounds)
- 1 cup chicken stock
- 2 tablespoons roasted garlic
- Kosher salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 cup shredded sharp Cheddar
- 1/4 cup reduced fat sour cream
- 2 tablespoons chopped chives
Directions
Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.
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By mrsjones01
on December 27, 2012
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Mine did not have the firmness of mashed potatoes however they were still very flavorful.
By barbara_4831198
Corning, CA
on December 15, 2012
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This recipe is a keeper. I will add more roasted garlic next time ( I misread the recipe and only added 2 large roasted garlics. I also added some Parmesan peccarino as well as the cheddar. I made it a couple of hours before dinner, put it in a casserole, adding more cheese and some panko crumbs on top. Then 30 min, before dinner, put it in the oven to finish cooking. I think that next time I might add an onion ring topping for crunch.
By lori_9736218
Urbandale, IA
on November 07, 2012
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I LOVE THIS !!! It's become a staple on our Thanksgiving menu and all year long.
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