Hands-On Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 6
3 quarts water
1 tablespoon salt
1 large head cauliflower, cored and chopped
2 tablespoons butter, divided
1 tablespoon chopped fresh chives
1. Boil water in a large stockpot. Add salt and cauliflower and cook for 10 minutes. Drain well, reserving 1/4 cup cooking liquid.
2. Place cauliflower in blender or food processor with 1 tablespoon butter. Process until smooth, adding reserved cooking liquid as needed to make smooth.
3. Transfer to a serving dish and top with chives and remaining butter.
Per Serving: Calories: 70 | Fat: 4 g | Saturated fat: 2.5 g | Cholesterol: 10 mg | Sodium: 117 mg | Total carbohydrates: 7 g | Dietary fiber: 3 g | Sugars: 3 g | Protein: 3 g