1 small whole garlic bulb
1 tablespoon olive oil
1 head cauliflower, cut into florets
1/2 (8-oz) pkg. Neufchatel lowfat cream cheese
2 tablespoons nonfat milk
1 teaspoon minced chipolte peppers in adobo sauce
Preheat oven to 425°
Cut off pointed end of garlic bulb. Place garlic on heavy-duty aluminum foil; drizzle with olive oil. Fold up foil to seal. Bake 30
minutes; cool. Squeeze pulp from garlic into large bowl; set aside.
Meanwhile, arrange florets in steamer basket inside Dutch oven with 1 to 1 1/2 cups water (Do NOT immerse steamer in water). Steam
cauliflower, covered, over high heat 15 to 20 minutes or until very tender.
Place cauliflower in bowl with garlic; stir in cream cheese, milk and chipolte peppers until combined. Process with hand mixer until
smooth. Season with salt and freshly ground pepper to taste. Serve immediately.
**Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot soapy water.