Ingredients

Ingredients

• 2 tablespoons of unsalted butter

• 1 tablespoon finely minced garlic (adjust quantity to match your taste preference)

• 2 pounds frozen riced cauliflower, fully thawed before cooking

• 1 teaspoon fine salt (add more to taste if needed)

• 1/4 teaspoon ground black pepper

• 1 small pinch of ground nutmeg (adjust amount to taste)

• 1/2 cup chicken broth (swap for vegetable broth to make this recipe vegetarian)

• 1 tablespoon freshly snipped chives, for garnish (optional)

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Directions

1. Set a large skillet on the stovetop over medium heat, then add the butter and let it melt completely. Toss in the minced garlic and sauté for roughly 30 seconds, just until the garlic becomes fragrant — take care not to burn it, as burnt garlic will leave a bitter aftertaste.

2. Add the thawed riced cauliflower to the skillet, followed by the salt, pepper, and nutmeg. Stir thoroughly to coat all the cauliflower evenly in seasonings and melted butter. Pour in the chicken broth, and stir frequently as you bring the whole mixture to a rolling boil.

3. Once boiling, cover the skillet with a lid and let the mixture cook for roughly 8 minutes. After this time, remove the lid, and keep cooking while stirring often until most of the excess liquid evaporates. This final uncovered cooking step will take an additional 5 to 8 minutes.

4. Turn off the heat, then use an immersion blender directly in the skillet to purée the cauliflower until it reaches a smooth, creamy texture. If you do not have an immersion blender, carefully transfer the warm cauliflower mixture to a standard stand blender to process until smooth. Once blended to your liking, transfer the creamed cauliflower to a serving bowl, top with optional fresh snipped chives, and serve immediately while warm.