2 Large Cauliflowers
Chicken Broth
1 Bunch Chives
1 Bunch Parsley
Little Green Onions
Salt & Pepper to Taste
1 Teaspoon Butter (optional)
Directions:
Chop cauliflower up into very small pieces. Put cauliflower in large saucepan with 2 parts cauliflower and 1 part chicken stock (so 2 cups of cauliflower = 1 cup chicken broth). Heat on medium and cover with a lid. Every few minutes mash the cauliflower. Chop up the chives, parsley and green onions and add them to the cauliflower once it begins to soften. Add salt and pepper to taste and the butter if you are using it. Continue to cook until all or most of the broth has evaporated – stirring more and more as you cook to prevent cauliflower from burning. Serve and enjoy!
