Confusing is the taste and texture of the humble potato, but you know it’s not really a potato!



4 servings

Prep time

15 minutes

Cooking time

10-12 minutes


47 kcal


  • 2 cups chicken bone broth

  • 1 medium head cauliflower, Florets cut into bite- sized pieces

  • 1 tbsp dried chives, plus extra for garnish

  • 1 clove garlic, minced

  • 60g (2 oz) cream cheese (¼ cup), softened

  • ½ cup shredded sharp cheddar or grated Parmesan cheese

  • Fine sea salt and ground black pepper Unsalted butter, for serving


  • Fill a large saucepan halfway with broth. Use enough broth to cover the bottom of the pan by 1/2 inches. Bring the broth to a boil, then add the cauliflower, chives, and garlic to the pan and cover with a tight-fitting lid. 6 to 8 minutes, or until the cauliflower is tender. Drain thoroughly. Pat it dry with several layers of paper towels.
  • In a high-powered blender or food processor, puree the cauliflower. Puree the cheeses until completely smooth. Season with salt and pepper to taste. Transfer the mixture to a serving dish and top with butter pats and chives.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat for a few minutes over medium heat, or until warmed through.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories47
  • % Daily Value *
  • Total Fat 2.9g 5%
    • Saturated Fat 1.9g 10%
  • Sodium 272mg 12%
  • Total Carbohydrate 3.7g 2%
    • Sugars 0.8g
  • Protein 1.8g 4%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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