Prep: 10 minutes • Cook: 25 minutes • Serves: 4
1 medium head cauliflower (about 3 pounds), cut into 1-1/2-inch florets
1-3/4 cups reduced sodium chicken broth
2 tablespoons refrigerated shredded or grated Parmesan cheese plus additional for serving
1. In 3- to 4-quart saucepan, add cauliflower and broth. Cover and heat to boiling over medium-high heat; boil 20 minutes or until cauliflower is fork-tender. Drain cauliflower well.
2. Place immersion blender in saucepan and blend until almost smooth, or use potato masher to mash cauliflower. Stir in cheese; pass additional cheese to sprinkle on top. Makes about 4-1/2 cups.
Each serving: about 120 calories, 3 g total fat (1.5 g saturated), 5 mg cholesterol, 260 mg sodium, 17 g carbohydrate, 7 g fiber, 10 g protein