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 Country Quilter
Mountaintop in ...
on April 29, 2012
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Yum! It turned out great and was a delicious side to salisbury steak. My husband said "that's a keeper"!
By KW in MD
Odenton, MD
on April 02, 2012
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I generally don't like cauliflower but other reviews convinced me to try this recipe. It was delicious and quite simple to make! The roasted garlic was the star of the show and masked the cauliflower taste. I drained the stock before blending and could have used less than 1/4 cup milk but it was still fairly thick. I'm considering doing it next time without the cheese just to see what it tastes like (I can always add cheese after the fact!. My husband also liked it which confirms that cauliflower is officially a vegetable choice in our house......thanks!
By fiveards_10735885
Keller, TX
on January 30, 2012
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Wow! We all hate cauliflower and we ate every bite of this!! It's SOOO good!! I did add a bit more cheese, but did the recipe like it says other than that. Most of my chicken broth had cooked out, so I didn't have to drain it. YUM!!!
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