Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon butter
  • 1 medium sweet white or yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 14.5 ounce reduced-sodium chicken broth
  • 2 pounds cauliflower florets1
  • 1 cup half-and-half2
  • 1/2 teaspoon dry mustard
  • Salt and pepper to taste
  • 1 cup shredded pepper jack cheese

Instruction

  • In a large skillet, melt butter over medium heat.
  • Add onion, and cook until soft, about 3-5 minutes.
  • Add garlic, and cook, stirring frequently, for about 30 seconds.
  • Pour in chicken broth.
  • Add cauliflower, and cover skillet (I just use a piece of foil).
  • Let the cauliflower steam until fork-tender, about 10 minutes.
  • Carefully add cauliflower and broth mixture to a blender.
  • Add in fat-free half-and-half and dry mustard.
  • Blend until smooth.
  • Season with salt and pepper to taste.
  • Stir in shredded cheese, and let melt.
  • Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.