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5 minutes
8 minutes
13 minutes
- 1 (14.5-ounce) can low-sodium chicken broth
- 1 pound frozen riced cauliflower
- 1/4 teaspoon ground black pepper
- 1 Tablespoon unsalted butter
- 1 Tablespoon cream cheese
- 1 Tablespoon snipped fresh chives, plus more for optional garnish
- In a 2-quart saucepan, bring chicken broth to a lively boil over medium-high heat. Add frozen riced cauliflower and ground black pepper. Gently break up and separate the cauliflower “grains” with a spoon. Let it return to a boil and simmer uncovered for about 5 minutes.
- After draining the cauliflower in a mesh sieve, blend it with butter and cream cheese until smooth, pulsing several times and then puréeing for about 1 minute.
- Mix in fresh chives and transfer to a serving bowl. Optionally, top with more chives. Serve the dish warm.
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