Cauliflower 'Risotto'

1. 1

   Chop all the florets off the cauliflower and cut the thick white stock into small cubes. Steam all together untill cauliflower is tender with a fork/skewer.

2. 2

   Cook garlic slowly in butter untill garlic is fragrant.

3. 3

   Transfer cooked (and hot) cauliflower to kitchen aid mixer. Add butter/garlic mixture. Turn on kitchen aid to 2 or 3 and add half the cream cheese, when brought together, add other half.

4. 4

   Season with salt and pepper.

5. 5

   Serve while still hot or you can heat it back up in a sautee pan. If you would like it looser, add more butter and less cream cheese.

No additional tips available.