Creamy Garlic Cauliflower

Make-Ahead Creamy Garlic Cauliflower

1 head cauliflower (cut into about 4-6 cups florets)
3-4 cloves garlic
2 cups broth 
4 oz Neufchâtel (or regular cream cheese) cheese
½ cup Parmesan cheese
½ teaspoon salt or to taste
¼ teaspoon ground pepper
Optional toppings: sliced green onion and chopped parsley

In a slow cooker or over a medium stock pot, add the cauliflower, garlic, and broth.  Let cook on low for 6-8 hours if using a slow cooker, or simmer for 20-30 minutes, covered.

Strain out the broth, reserving it in a container.  While the cauliflower is still hot from cooking, add the Neufchatel or cream cheese and parmesan.  

Stir to incorporate slightly, and then use an immersion blender or mixer to fully combine, adding a bit of the broth as necessary.  The more broth you add, the thinner the mixture will be.  I used about ¼-½ cup.

To serve immediately, you can simply top with desired toppings.

To freeze, simply place in a freezer-safe container.  When ready to use, you can reheat in a small slow cooker or on the stove top over low heat, or microwave.  Be sure to stir while reheating to ensure even heating.

Serves 6-8, can easily be doubled.