READY IN: 40mins
INGREDIENTS 4tablespoonsonions 2tablespoonsbutter 32ounceschicken broth 12ouncescauliflower 6ouncesham 1cupcauliflower 1⁄2 cupyellow pepper 4ouncescream cheese 4ouncessour cream 1cupcheddar cheese 1cupmuenster cheese 1dashcayenne 1tablespoonparsley 1⁄2 cupheavy cream 4ouncessour cream 1dashsalt 1dashpepper 1cupmonterey jack cheese
DIRECTIONSSautéed chopped onions in butter, until translucent and slightly browned. .Add 32 oz chicken broth, bring to boil.Add 12 oz frozen riced cauliflower, diced ham, peppers (any color), and fresh diced cauliflower.bring to boil, for five min and turn to low. (I turn off burner and move to another burner on low to not scorch cheese on bottom of pan).add 4 oz if softened cream cheese and sour cream, shredded cheddar and Muenster, stirring continually. Add heavy cream and dash of cayenne, parsley and salt and pepper to taste.Add diced Monterey at end to not completely melt and have cheesy chunks.serve.
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