This recipe has two versions: the original version and my own healthier
version. Reviewing the original, it's clear that there is little to
no real relation between them save the cauliflower itself. I will
continue to primarily use my version, however, I have decided to include
both versions here since the original is definitely worth trying.
The nutritional values above correspond to the original version.
Ingredients
Original Recipe
1) 2 heads of cauliflower
2) 0.5 cup grated cheddar
3) 0.25 cup sour cream
4) 2 tablespoons butter softened
5) Salt and pepper, to taste
6) 2 tablespoons chopped chives, optional
Personal Recipe (1 Serving)
1) 0.5 head of cauliflower
2) 3 garlic cloves, minced
3) 0.5 evaporated milk
4) 2 tablespoons cream cheese
5) Salt and nutmeg, to taste
6) Olive oil
Steps
Original Recipe
1) Cut the cauliflower heads down into florets, then steam or boil for
about 8-10 minutes, until completely fork tender and soft.
2) Let the cauliflower drain and cool, then squeeze in a kitchen towel
to remove the majority of the water in the cauliflower.
3) Purée the squeezed cauliflower in a food processor with everything
but the chives, for about one minute, until smooth.
4) Mix in the chives if desired, or simply sprinkle on top to garnish.
Personal Recipe
1) Follow steps one and two as previously stated.
2) In a small pan, heat the olive oil over medium heat. Add the
cauliflower and sauté until golden. Repeat with the garlic.
3) Lower the temperature, add cream cheese, evaporated milk, salt, and
nutmeg, and let simmer for a few minutes.
4) Blend until smooth.
Notes
1) You can substitute the fresh cauliflower with frozen cauliflower or
even cauliflower rice. For my version, if using cauliflower rice,
go straight to step 2.
2) Instead of using a kitchen towel, use paper towels. Keep in mind, the
cauliflower will be very hot.
