- 1 Bring water, salt and 1 tablespoon (15 ml) of the Garlic Paste to boil in large saucepan. Carefully add cauliflower florets; cook 20 minutes or until tender. Drain well.
- 2 Meanwhile, place milk, cream cheese and remaining 1 tablespoon (15 ml) Garlic Paste in small saucepan on medium heat. Cook and stir until completely melted and smooth.
- 3 Place cauliflower in bowl of food processor and pulse until coarsely chopped. With machine running, add milk mixture, shredded Parmesan, and black pepper. Blend until smooth. Serve immediately with additional shredded Parmesan, if desired.