Ingredients
1
medium head cauliflower (2 lb), broken into 1-inch florets
2
cloves garlic, peeled
2
tablespoons butter
1/4
cup shredded Parmesan cheese
1/2
teaspoon salt
1/4
cup Progresso™ chicken broth (from 32-oz carton)
Preparation
In 4-quart Dutch oven or saucepan, heat 2 inches water to boiling. Add cauliflower and garlic; return to boiling.
Reduce heat; cover and simmer 15 to 20 minutes or until cauliflower is very soft and tender. Drain well; thoroughly pat dry with towel.
Place cauliflower, butter, Parmesan cheese, salt and broth in food processor. Cover; process until smooth, processing in batches if necessary.
