Ingredients:

• 3 (14 oz) cans of low-sodium chicken broth
• 1 head of cauliflower, cut into 1-inch florets
• ½ cup low-sodium chicken broth
• 2 bay leaves
• 1 clove garlic, minced
• 1 (8 oz) package cream cheese, softened
• 4 oz Asiago cheese, diced (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the cauliflower, white chicken broth, and bay leaves. Cook over medium-high heat until the cauliflower is tender, about 10-15 minutes.
2. In a separate bowl, combine the garlic, cream cheese, and Asiago cheese.
3. Using a slotted spoon, remove the cauliflower from the broth and add it to the cheese mixture. Discard the bay leaves from the broth.
4. Mash the cauliflower mixture with a potato masher until smooth and well combined. Season with salt and pepper to taste.
5. Stir the cauliflower and cheese mixture back into the broth, blending until smooth. Adjust the seasoning with rosemary, thyme, salt, and pepper.  

Nutrition