• 1 large head fresh cauliflower
• 1 cup chicken bone broth (240 ml)
• 2 cloves garlic crushed
• 2 oz heavy whipping cream
• 1/2 tbsp butter
• salt and pepper to taste (optional)

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• In a food processor, pulse the cauliflower head into small rice sized pieces
• Pour 1 cup bone broth into saucepan and the riced cauliflower
• Add crushed garlic
• Allow to cook for 20 minutes in saucepan until soft
• Add cooked cauliflower back to the food processor to whip
• Incorporate two ounces of heavy whipping cream and ½ tbsp butter
• Season with salt and pepper to taste
• Enjoy!

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