4 Cups Cauliflower florets, chopped (1 large cauliflower)
7 Garlic cloves, finely minced
2 teaspoons paprika
1/2C grated parmesan cheese
1/2C vegetable broth
sea salt and pepper to taste
Fill stock pot with water and add chopped cauliflower. Boil and cook until tender.
Drain pot and transfer cauliflower to a large towel or plate and allow to cool 10-15 mins before moving onto the next step.
Using a food processor or blender, add cauliflower, minced garlic, paprika, 1/4C vegetable broth and parmesan cheese. Mix together until smooth adding in the remaining broth a little at time until desired thickness is desired.
Next, sprinkle in sea salt and pepper until desired taste is achieved.
Use in your recipe or store in a pint mason jar and store in the fridge until ready to use.