Cheesy Mashed Cauliflower
- 1 medium head cauliflower (2 lb), broken into 1-inch florets
- 2 cloves garlic, peeled
- 2 tablespoons butter
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/4 cup Progresso™ chicken broth (from 32-oz carton)
In 4-quart Dutch oven or saucepan, heat 2 inches water to boiling. Add cauliflower and garlic; return to boiling.
Reduce heat; cover and simmer 15 to 20 minutes or until cauliflower is very soft and tender. Drain well; thoroughly pat dry with towel.
Place cauliflower, butter, Parmesan cheese, salt and broth in food processor. Cover; process until smooth, processing in batches if necessary.