– 1 large or 2 small cauliflower crowns, core removed and roughly chopped
– 2 cups chicken stock
– 2 tablespoons unsalted butter
– 1/2 teaspoon salt
– 1/2 teaspoon garlic powder
– 3/4 cup parmesan reggiano cheese
Prep Time: 10 min
Cook Time: 18 min
Total Time: 28 min
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