PREP: 15 mins - COOK: 10 mins - READY IN: 25 mins

1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
1/4 cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1 head cauliflower, cut into florets 1 tablespoon olive oil 1 clove garlic, smashed 1/4 cup grated Parmesan cheese 1 tablespoon reduced-fat cream cheese 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.

2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.

3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.