Ingredients
1
medium head cauliflower (2 lb), broken into 1-inch florets
2
cloves garlic, finely chopped
3
tablespoons grated Parmesan cheese
2
tablespoons reduced-fat sour cream
1
tablespoon sugar
1
tablespoon butter or margarine, softened
1
teaspoon chicken bouillon granules
1/2
teaspoon salt
1/8
teaspoon pepper
2
tablespoons chopped fresh chives
Preparation
In 4-quart Dutch oven, heat 1 inch water to boiling. Add cauliflower and garlic; return to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until cauliflower is very soft and tender. Drain well; return to Dutch oven.
Stir remaining ingredients into cauliflower. Place cauliflower mixture in food processor. Cover; process until smooth. Garnish with additional chopped fresh chives if desired.
