1 Tablespoon Cream Cheese
1/4 Cup Grated Parmesean Cheese
1/2 Teaspoon Minced Garlic
1/8 Teaspoon Chicken Base or Bullion base (I added 8 ounces water with veggie bullion)
1/8 Teaspoon Black Pepper
Bring a large pot of water to a boil. Clean and cut cauliflower into small pieces making sure to get rid of all of the leaves. Add it to the boiling water and cook for about 6 minutes or until the cauliflower is soft. Drain well and pat dry, do not let it cool. In a blender or a food processor blend cooked cauliflower until almost smooth. Add Cream Cheese, Parmesean Cheese, Garlic, Bullion mix, and Black Pepper. Blend again but don't let the mixutre become super smooth or it becomes too watery. Taste, add salt or other spices if you desire. Serve while hot.
My recommendation: DO NOT FREEZE. Mine was great until I froze it, then when it unfroze it was too watery because of the liquid in the cauliflower. It tasted really good before that.
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