Instructions
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Slice 2 cups cauliflower into ¼ inch pieces and set aside.
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Fill a medium sized pot with water and bring to a boil over medium heat. Add cauliflower to boiling water and cook for 8 to 10 minutes, until very tender.
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Once cooked, remove cauliflower with a strainer and place in a tall 1 quart container ideal for pureeing. Reserve cooking water.
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To cauliflower, add ¼ cup boiling water from reserved cooking water, ¼ cup heavy cream, and 1 teaspoon garlic salt.
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Using an immersion blender, puree the ingredients on high speed until cauliflower is completely pureed.
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While mixture is still warm, add a ¼ cup of the cheddar cheese and puree. Add the rest of the cheese and puree until cheese is fully incorporated.
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Garnish with 1 teaspoon cheddar cheese and keto friendly items for dipping such as Celery, Radish, and Pork rinds.
Per serving: 161 calories, 10 g protein, 2 g carbohydrates, 14 g fat.
