Mashed Cauliflower with Cream Cheese

1. 1

   In a 2-quart saucepan, bring the chicken broth to a boil over medium-high heat. Add the frozen riced cauliflower and the ground black pepper. Use a spoon to break up the pieces and separate the cauliflower "grains." Return to a boil and cook, uncovered, for about 5 minutes.

2. 2

   Using a mesh sieve, drain the cauliflower well and transfer it to a blender. Add the butter and the cream cheese. Pulse several times, then purée for about 1 minute.

3. 3

   Stir in the chives and place in a serving bowl. Garnish with additional chives, if desired. Serve warm.

• Calories 61.59 kcal Low Source
• Protein 2.23 g Low Source
• Carbs 5.32 g Moderate
• Total Fat 3.52 g Low Source
• Saturated Fat 2.23 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 9.66 mg Low Source
• Sodium 408.25 mg Moderate
• Fiber 3.09 g Moderate
• Sugar 0.59 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 26.46 mg Low Source
• Iron 0.59 mg Low Source
• Potassium 194.73 mg Low Source
• Vitamin A 44.4 mcg_rae Low Source
• Vitamin C 1.22 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛