Set a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Boil cauliflower for about 6 minutes, or until well done. Drain well. Pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, butter, Parmesan, garlic, salt and pepper until almost smooth
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (164g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 77 (62%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 23.7mg||7 %|
|Sodium 1004.6mg||35 %|
|Potassium 462mg||12 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 5.3g|
|Protein 5.2g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 125
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