• 1 small whole garlic bulb
• 1 Tbs olive oil
• 1 head cauliflower, cut into florets
• 1/2 (8 ounce) package Neufchatel low-fat cheese
• 2 Tbs nonfat milk
• 1 tsp mined chipotle peppers in adobo sauce

Preheat oven to 425 degrees F. Cut off pointed end of garlic bulb. Place garlic on heavy-duty aluminum foil; drizzle with olive oil. Fold up foil to seal. Bake 30 minutes; cool. Squeeze pulp from garlic into large bowl; set aside.

Meanwhile, arrange florets in steamer basket inside Dutch oven with 1 to 1 1/2 cups water, (do not immerse steamer in water). Steam cauliflower, covered, over high heat 15 to 20 minutes or until very tender.

Place cauliflower in bowl with garlic; stir in cheese, milk and chipotle peppers until combined. Process with hand blender until smooth. Season with salt and freshly ground pepper to taste. Serve immediately. Serves 4

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