Description
Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.
Ingredients
- 3 (14 ounce) cans low-sodium chicken broth
- 1 head cauliflower, cut into 1-inch pieces
- ΒΌ cup dry white wine
- 2 bay leaves
- 1 clove garlic, diced
- 1 (8 ounce) package cream cheese, softened
- 4 ounces diced Asiago cheese, or more to taste
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
Instructions
- Bring chicken broth to a boil in a large pot. Cook cauliflower
- white wine
- and bay leaves in the boiling broth over medium-high heat until cauliflower is tender
- 10 to 15 minutes.
- Mix garlic
- cream cheese
- and Asiago cheese together in a bowl.
- Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
- Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
- Stir cauliflower mixture into the broth until smooth. Season with rosemary
- thyme
- salt
- and black pepper.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6