Remove cauliflower florets from the head and place in a steamer for 30min.
Meanwhile, heat butter in a small skillet over medium heat; cook and stir garlic until softened, about 5 minutes. Remove from heat. In a small bowl, combine hot water, cream cheese and bouillon cubes. Stir and microwave 30 sec. Repeat until the bouillon cubes are dissolved. Add the garlic butter into the water, cream cheese, and bouillon bowl. Stir.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, until vegetables are creamy. Blend in garlic butter and cream cheese mixture, and stop before it gets to thin. Salt and pepper to taste.
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (65%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 27.2mg||8 %|
|Sodium 120.6mg||4 %|
|Potassium 479.3mg||13 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 6.6g|
|Protein 4g||6 %|
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Calories per serving: 134
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