1.Bring the chicken stock to a boil and add the cauliflower florets and garlic. Boil for about 7 minutes or until cauliflower is soft and cooked through.
2. Drain the cauliflower and reserve 1/2 cup of the chicken broth. Add the cauliflower and garlic to a blender with Parmesan cheese, half and half, 1/2 cup chicken stock, salt, and pepper. Blend to desired consistency. Enjoy!
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 26mg||8 %|
|Sodium 925.7mg||32 %|
|Potassium 983.7mg||26 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 22.7g|
|Protein 19.3g||28 %|
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Calories per serving: 267
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