2 medium heads of cauliflower
8 oz. ⅓-fat cream cheese
1 tbsp organic butter or coconut oil
4 cups fat-free chicken broth
Red pepper flakes
Freeze-dried chives
Black pepper
Garlic power
Sea salt
Wash cauliflower and cut into florets.  Place in Crockpot.  Season with red pepper flakes, garlic powder, onion power, black pepper, and salt.  Add chicken broth and enough additional water to mostly cover the cauliflower.  Cook on LOW for about 6 hours.  Strain cauliflower in colander and return to Crockpot.  Add cream cheese and butter and cover.  Wait about 5 minutes for cream cheese to soften.  Using a hand mixer or immersion blender, mash the cauliflower until consistency is smooth.  Add chives and sprinkle with additional spices, to taste. Makes approximately eight ½-cup servings.


Nutrition Facts:

Serving Size:               ½ cup
Calories:                      125
Fat:                         8.1 g
Net Carbohydrates:  6.8 g (9.8 g total carbs; 3 g dietary fiber)
Protein:                       5.3 g