Ingredients
1 medium head cauliflower, broken into florets (about 6 cups)3 garlic cloves1/3 cup spreadable cream cheese1 can (15 ounces) solid-pack pumpkin1 tablespoon minced fresh thyme1 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon pepper
Preparation
Place 1 in. of water in a Dutch oven; bring to a boil. Add cauliflower and garlic cloves; cook, covered, until tender, 8-10 minutes. Drain; transfer to a food processor.
Add remaining ingredients; process until smooth. Return to pan; heat through, stirring occasionally.
