Ingredients
1 large Head Cauliflower
1 tbsp Pureed Garlic
1 tbsp Philadelphia Cream Cheese
1 tbsp Butter
1/4 cup Milk
1/4 cup Shreadded Parmesan Cheese
1/2 tsp Salt
2 pinch White Pepper
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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Pull your cauliflower apart into individual florets of semi equal size. Rinse cauliflower and place in a plastic bowl with cling wrap to cover. Microwave [steam] cauliflower for approximately 4 minutes until soft. Place all other ingredients [except milk] in a blender or food processor and blend. Slowly add milk until cauliflower is smooth and the consistency of mashed potatoes. You may not need all the 1/4 cup milk to achieve that consistency. To serve: Add a dollop of butter on the top and sprinkle with dried parsley. Garnish with fresh parsley.