Ingredients
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2 heads cauliflower, washed and broken into flowerets
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1/2 cup chopped onion
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water
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3 vegetable bouillon cubes
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1 cup half-and-half (or evaporated milk)
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1/4-1/2 teaspoon salt, to taste
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1/2 teaspoon pepper
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1/2 teaspoon paprika
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2 teaspoons parsley
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2 cups shredded cheddar cheese or 2 cups shredded American cheese
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1 garlic clove, minced
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4 ounces reduced-fat cream cheese, softened (or use regular)
Instructions
- Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
- Lower heat medium.
- Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
- Add in shredded cheese; stir frequently until heated through and cheese is melted.
- Remove from heat. Puree in batches in blender or food processor. Serve.