Ingredients
- 2 cups chicken or vegetable broth, low sodium
- 1 medium head cauliflower, cut into bite-sized pieces
- 1 clove of garlic, minced
- 2 ounces cream cheese softened
- ½ cup shredded white cheddar cheese
- ¼ cup heavy whipping cream
- Salt and pepper to taste
-
McEvoy Ranch Lemon Olive Oil or your favorite Agrumato Method olive oil
Instructions
Pour broth into a medium saucepan. Bring to a boil and add cauliflower. You want the broth to cover at least ½ of the cauliflower.
Add garlic and cover. Cook 5-7 minutes until cauliflower is soft and faulting apart.
Remove from heat and drain completely in a strainer. Return cauliflower to the pan off heat and add cream cheese and cheddar cheese. Use an immerser until creamy.
Add heavy whipping cream at the end and blend completely. Salt and pepper to taste.
Place in bowl or on plate and top with McEvoy Ranch olive oil.
