This recipe gives a nice, creamy and smooth puree that is an amazing base for braised meat and a nice substitute for low carb dishes.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 leek halved and chopped (the white and light green sections only)
- 1.5 cups chicken stock
- 8 whole cloves garlic
- 1/2 block of cream cheese
Directions:
- Put the cauliflower, leeks, garlic and chicken stock in a pot, cover and cook until the cauliflower is tender. Once tender, drain off the remaining liquid (save) and move the solids into a food processor or blender.
- Add cream cheese to blender and blend the mixture, slowly adding stock as required until desired consistency is reached. Serve hot.
