Garlic Parmesan Cauliflower Puree
Serves: 4
Prep + Cook Time: 30 minutes
Calories: 134
Ingredients:
1 medium head cauliflower, trimmed and broken into florets (you can include stem as well, just none of the green)
1 cup vegetable or chicken broth
1 tablespoon olive oil
1 clove garlic, smashed and peeled (or more, if you love garlic like I do)
⅓ cup sour cream, at room temperature
¼ cup grated Parmesan cheese, at room temperature
1 tablespoon chopped fresh chives
Salt and pepper, to taste
Directions:
Place cauliflower florets and broth in a large pot. Cover and bring to a boil over medium-high heat. Once the broth boils, reduce the heat to medium and cook until the cauliflower is very tender (about 15-20 minutes— lean towards 20 if you included stem).
Transfer the cauliflower and any remaining broth to a food processor.
While cauliflower is cooking, heat olive oil in a small skillet over medium heat. Add the garlic; cook and stir until garlic is softened, about 2 minutes. Remove from heat and discard garlic*.
Process the cauliflower, the sour cream, and the garlic-infused olive oil a little bit at a time until the mixture is smooth. Fold in the Parmesan cheese and chives; season with salt and pepper to taste.
*For a stronger garlic flavor, you can puree the garlic clove right into the cauliflower, rather than removing the clove from the infused olive oil.