Servings:
4 Servings
Ingredients
- 1 large head cauliflower, cut into small florets
- 2 tablespoon light cream cheese
- 2 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 cup parmigiano reggiano, grated
Preparation
Baking Directions:
In a large pot of boiling salted water add the cauliflower and cook for about 5 minutes, until tender.
Using a slotted spoon, remove the cauliflower and place in the bowl of a food processor.
Add the light cream cheese, garlic, nutmeg, salt and cheese to the cauliflower.
Blend all the ingredients until smooth and fluffy.
Using a spatula, place the cauliflower in a bowl and top with a drizzle of extra virgin olive oil and pepper and serve.