- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 clove garlic, smashed
- ¼ cup grated Parmesan cheese
- 1 tablespoon reduced fat cream cheese
- ½ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
In a large pot add about an inch of water and place cauliflower into the pot. Cover with a lid, turn on medium heat, and steam for about 10 minutes.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, for about 2 minutes and remove from heat.
Transfer half the cauliflower to a food processor, cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy.
Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.