Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Servings:
6
Ingredients
Directions
Melt butter in a large skillet, over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
Stir in thawed, riced cauliflower, salt, pepper, and nutmeg. Add chicken broth and bring to a boil, stirring frequently.
Cook, covered, about 8 minutes, then remove cover and continue cooking and stirring until most of the liquid evaporates, an additional 5 to 8 minutes.
Use an immersion blender to purée cauliflower until smooth. If an immersion blender is not available, spoon cauliflower into a blender to purée. When smooth, place in a serving bowl and garnish with snipped chives.
Nutrition Facts (per serving)
| 75 | Calories |
| 4g | Fat |
| 8g | Carbs |
| 3g | Protein |
