Ingredients:
1 head cauliflower; 1/2 C. chicken broth; Salt and pepper to taste; 1/2 tsp. basil; 2 T. butter; 2 T. grated Romano cheese; 1 T. chopped fresh parsley
Preparation:
Cook flowerettes in chicken broth until well done. Put cooked cauliflower and liquid in blender; add cream, butter, cheese, and spices. Thin to desired thickness with additional light cream. Reheat and garnish with fresh chopped parsley.
