Monday, December 16, 2013

Creamed Cauliflower

2 large heads of Cauliflower
3 cups od Rachel Ray chicken broth
1 cup heavy cream
4 tablespoons of soft butter
Parsley and olive oil

Preheat oven 350 degree
Spray 2 quart baking dish with nonstick cooking spray

Cut cauliflower into 2 inch pieces.

In a large pan combine cauliflower and chicken broth. Cover and bring to a boil over medium heat.  Cook for 12 minutes or until cauliflower is tender.  Drain once tender.  In blender or food processor, pulse cauliflower in small batches until all done.  Add cream and butter until smooth. Add salt and pulse to combine.  Spoon into prepared dish.  Bake for 25 minutes or until lightly golden on top.  Drizzle with olive oil.


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