| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
people
|
Ingredients
- 1 Head cauliflower organic if possible, cut into florets
- 1/4 Cup Parmesan cheese grated
- 1/2 tsp garlic minced, fresh or jarred
- 2 tsp sage
- 1 tsp rosemary
- 1/8 tsp chicken bullion or chicken base
- 1 Tbsp sour cream or Greek yogurt, more to taste
- 2 Tbsp butter grass fed
Ingredients
|
Instructions
- Bring a large pot of water to boil.
- In the meantime, clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower as dry as possible between several layers of paper towels. If you would like to sauté your garlic up to enhance the flavor, this is a good time to sauté in a small pan for a few minutes to cook.
- In a food processor or high powered blender, puree the hot cauliflower with the sour cream/yogurt, Parmesan, garlic, chicken base, butter, and pepper until almost smooth.
- Pulse in the rosemary and sage - add salt and pepper to taste.
- Enjoy with your favorite toppings!
Share this Recipe
Leave a Reply