Ingredients
- 3 whole Wedges Of The Laughing Cow® Light Swiss Original Cheese
- 2 cups Cauliflower Florets, Broken Into Small Pieces
- 1 cup Chicken Or Vegetable Broth
- 1 teaspoon Minced Garlic
- 2 teaspoons Minced Yellow Onion
- ¼ teaspoons Each Kosher Salt And Freshly Ground Black Pepper
- Chopped Fresh Chives (for Garnish)
Preparation
Combine cauliflower pieces and broth in a 2-quart saucepan over medium-high heat.
Bring to a boil; reduce heat to medium and cover. Simmer for about 5-6 minutes or until tender.
Drain thoroughly (don’t discard the broth; you can reserve it for another use!) and return cauliflower to the saucepan.
Cook over medium heat for an additional minute, while stirring to eliminate excess moisture.
Transfer to a food processor fitted with a metal blade. Add garlic, onion & cheese; pulse until smooth. Season with salt and pepper. **Cook’s Tip: consistency should be thicker, like whipped potatoes. However, you can loosen the consistency with a bit of the reserved cooking broth, if needed.**
Transfer to a serving bowl & garnish with chopped chives.
Bring to a boil; reduce heat to medium and cover. Simmer for about 5-6 minutes or until tender.
Drain thoroughly (don’t discard the broth; you can reserve it for another use!) and return cauliflower to the saucepan.
Cook over medium heat for an additional minute, while stirring to eliminate excess moisture.
Transfer to a food processor fitted with a metal blade. Add garlic, onion & cheese; pulse until smooth. Season with salt and pepper. **Cook’s Tip: consistency should be thicker, like whipped potatoes. However, you can loosen the consistency with a bit of the reserved cooking broth, if needed.**
Transfer to a serving bowl & garnish with chopped chives.
Also tastes great reheated the next day. Who needs potatoes? Save them for making French fries!
makes about 2 cups | serving size: 1 cup
Recipe developed by Soigné Culinary Artistry
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