Cauliflower Gratin

• 1 head cauliflower, cut into florets
• 1 3/4 cups chicken broth
• 2 tablespoons butter
• 2 ounces light cream cheese
• 2 tablespoons light sour cream
• 1 cup shredded cheddar cheese, divided use
• 2 large eggs
• salt
• pepper
• 1/4 cup sliced green onion, white and green parts
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon smoked paprika

1. Place cauliflower florets in a large saucepan. Add the chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly. It's okay that it breaks apart.
2. Pour cooked cauliflower into food processor fitted with the metal blade. Add butter, cream cheese, sour cream, HALF of the cheddar cheese, salt, pepper, and eggs. Pulse to combine. Fold in the green onions by hand.
3. Spray an oven-proof casserole with vegetable oil. Pour cauliflower mixture into casserole dish and sprinkle evenly with remaining 1/2 cup cheddar cheese and all of the parmesan cheese. Sprinkle with the smoked paprika. Bake in a preheated 375u0b0F oven for about 45 minutes.

cauliflower, chicken broth, butter, light cream cheese, light sour cream, cheddar cheese, eggs, salt, pepper, green onion, parmesan cheese, paprika

Taken from www.food.com/recipe/cauliflower-gratin-511272 (may not work)