Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
Mix garlic, cream cheese, and Asiago cheese together in a bowl.
Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.
Nutrition Facts (per serving)
| 249 | Calories |
| 19g | Fat |
| 7g | Carbs |
| 12g | Protein |
