Servings: 6 (1/2 cup) servings
- 1 head cauliflower
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups gruyere cheese, grated
- 2 cloves garlic, minced
- 2 tbsp. basil, chopped
- 1/2 cup cream cheese (4 oz.)
- Salt and pepper, to taste
- 1/2 tsp. grated nutmeg
- 1 cup fried bacon or pork belly, chopped (optional)
- Bring a pot of salted water to a boil.
- Chop cauliflower into florets. Remove as much of the stem as possible.
- Boil cauliflower florets for 10 minutes, until soft.
- Drain florets on a towel and discard water.
- In same pot, heat chicken broth, cream, garlic, basil and cream cheese. Add seasonings. Bring to a boil, reduce the heat to medium-low, and cook for 5 minutes, to cook out some of the raw garlic flavor.
- Add florets into the cream mixture, and turn off stove.
- Using a blender or an immersion blender, purée the cauliflower until it's as smooth as possible.
- If the consistency of the purée is too thin, turn heat back to medium until it starts to bubble. Cook until purée thickens, stirring frequently (this usually takes 5-10 minutes).
- For added flavor, stir in fried bacon and garnish with more shredded gruyere and chopped basil.