1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
1/4 cup grated parmesan cheese
1 tablespoon reduced-fat cream cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1-2tsp (5-10ml) NON-CONCENTRATED* or ½ tsp (2.5ml) CONCENTRATED Smoked Flavours European Beech liquid smoke
*Our new less concentrated formulation, ideal for home cooking.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a small fry pan over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, parmesan cheese, cream cheese, liquid smoke, salt, and black pepper.