Ingredients

Instructions

  1. Set a stockpot of water to boil over high heat.
  2. Clean and cut cauliflower into small pieces.
  3. Cook in boiling water for about 6 minutes, or until well done.
  4. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
  5. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  6. Garnish with chives, and serve hot with pats of butter.