- 2 pounds cauliflower, cut into 1-inch pieces
- 1/4 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup reduced-fat cream cheese
- 1 teaspoon sea salt
- Bring a pot of water to a boil. Add cauliflower and reduce heat to medium. Cook cauliflower until very tender, about 10 minutes; drain, shaking the colander to remove as much water as possible.
- Blend drained cauliflower and cream in a blender until smooth; transfer to a pot over low heat.
- Stir Parmesan cheese, butter, cream cheese, and sea salt through the blended cauliflower; cook and stir until hot, about 5 minutes.