Cauliflower and white beans combine with rosemary and garlic to make a delicious and creamy puree! We love to enjoy this side dish as we would mashed potatoes or soft polenta. (If you need to go a little lower carb, you can swap the beans for more cauliflower!)
8cupsfresh cauliflower floretsapprox. 2 medium heads
115-ounce cancannellini beans (white kidney beans)drained and rinsed
1cuplow-sodium chicken or vegetable broth
1sprigfresh rosemary
1teaspoonfresh minced garlic
2tablespoonsbutter
3ouncescream cheese
2tablespoonsgrated parmesan cheese
1/4teaspoonsaltplus more to taste
1/4teaspoonblack pepperplus more to taste
Instructions
Add cauliflower, beans, broth, rosemary and garlic to 4-quart or larger pot over high heat. Bring to boil, then reduce heat and simmer covered for 10 minutes or until the cauliflower is tender.
Uncover and simmer for 10 more minutes or until most of the broth has evaporated. (If a lot remains, you can pour off - sometimes cauliflower can give off a lot of moisture.)
Remove rosemary sprig and add in butter, cream cheese, Parmesan cheese, salt and pepper. Puree with hand/immersion blender or in blender or food processor.
Taste and add additional salt and pepper if desired.
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