Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes.
Puree mixture with cream and butter in a processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (56%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.8mg||2 %|
|Sodium 392.7mg||14 %|
|Potassium 202.6mg||5 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 2.2g|
|Protein 1.9g||3 %|
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Calories per serving: 41
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