by Chef George Stella
Serves: 4 people. Preparation time: 20 minutes. Cook time: 6 minutes.
- 1 Medium-sized Head of Fresh Cauliflower
- 1 T. Cream Cheese (Softened)
- ¼ C Grated Parmesan Cheese
- ½ t. Minced Garlic
- ⅛ t. Chicken Base or Bullion
- ⅛ t. Fresh Ground Pepper
- 3 T. Unsalted Butter (For Garnish)
- ½ t. Chopped Fresh Chives or Parsley (For Garnish)
Boil a pot of water on high heat. Clean and cut the Cauliflower into small pieces. Cook them in the boiling water for 6 minutes (well done). Drain but do not let the pieces cool. Pat dry with paper towels.
In a bowl, use an immersion blender or food processor and puree the hot cauliflower together with the Cream Cheese, Parmesan, Garlic, Chicken Base and Pepper, until almost smooth.
Serve in a bowl and garnish with a pat of Butter and the Chives or Parsley.
George Stella - Author of the book "Livin' Low Carb" is a regular on the Food Network. He was the first chef and part owner of Hemingways at Havana (now Havana Country Club) here in The Villages when it opened in April, 2014. The partnership only lasted weeks, unfortuneately.
