Baked Cauliflower Puree

1		Cooking spray
2		heads cauliflower, cut into florets
3/4  cup		fat free, reduced sodium chicken broth
2  tablespoons		Smart Balance
1  teaspoon		salt (optional)
1  teaspoon		ground black pepper
1  cup		chopped fresh parsley, divided
3-1/2  tablespoons		Tbsp freshly grated parmesan cheese

Tip: For nutritional information on all the ingredients in Baked Cauliflower Puree just click on each ingredient name. Then adjust the serving size for any Baked Cauliflower Puree ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
Place cauliflower florets, chicken broth, Smart Balance, salt and pepper into a large soup pot over high heat until liquid starts to boil. Reduce to a simmer, cover and steam for 10-12 minutes or until cauliflower is completely tender when poked with a fork.
Using an immersion blender or food processor, blend the cauliflower mixture until smooth. Fold in two Tablespoons of the chopped parsley.
In a small bowl, combine the remaining two Tablespoons of parsley with the grated cheese.
Pour the pureed cauliflower into the prepared baking dish. Sprinkle the top with cheese and parsley mixture and bake for 5-7 minutes or until cheese is melted and starting to brown around the edges.
MAKE IT GLUTEN-FREE: Make sure the broth is gluten-free and this recipe can be gluten-free.