This is such a rich dish, you don’t need to serve a lot with it. For a simple garnish, I add a drop of hot sauce to the top and drag a butter knife through it.
—Lynn Caruso, Gilroy, CA
Prep: 15 min. • Cook: 30 min. Makes: 4 servings
1 medium head cauliflower (2 lbs.), cut into florets
2 cups half-and-half cream, divided
1/2 cup shredded Asiago cheese
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/8 tsp. pepper
1/2 to 1 cup water
4 bacon strips, cooked and crumbled
1. Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly.
2. Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan.
3. Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.
1 cup: 303 cal., 19g fat (11g sat. fat), 79mg chol., 605mg sod., 17g carb. (10g sugars, 6g fiber), 15g pro.