Ingredients
1 medium head cauliflower, cut into 1-inch pieces1 teaspoon sea salt, divided4 ounces cream cheese, softened1/2 cup shredded Asiago cheese2 tablespoons unsalted butter2 tablespoons coarsely chopped fresh parsley1/4 teaspoon pepper
Preparation
Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly.
Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.
