Ingredients
2
tablespoons butter
1
teaspoon sea salt flakes
4
cloves garlic, peeled
1/2
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
large head cauliflower
Preparation
In 1-quart saucepan, heat butter, salt, garlic and chicken broth to a simmer over medium heat. Reduce heat to low; simmer 12 to 15 minutes or until garlic is completely soft. Set aside.
In stockpot or Dutch oven, heat 3 quarts water to boiling over high heat.
Cut florets from heads of cauliflower. If using stalks, cut stalks into 1/2-inch chunks. There should be about 8 cups raw cauliflower. Add cauliflower to boiling water; return to boiling. Cook 15 to 20 minutes or until cauliflower is extremely soft when pierced with knife. Remove from heat; set aside.
Strain cauliflower well; pat dry thoroughly with towel. Place cauliflower in food processor. Add broth mixture. Cover; process until extremely smooth, processing in batches if necessary. Rinse out stockpot, and return to pot to combine batches.
