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In a small microwave-safe bowl, combine cauliflower and water. Cover with vented plastic wrap. Microwave on High for 3 to 5 minutes or until cauliflower is very tender. Cool slightly; drain. Place cooked cauliflower in a food processor or blender. Cover and process or blend until pureed. Set aside. Meanwhile, in a large saucepan, heat 1 teaspoon oil over medium-high, add ham and cook for 3 to 5 minutes or until lightly browned. Using a slotted spoon, remove the ham; set aside.
In the same large saucepan, cook sweet red pepper and garlic in the remaining 1 teaspoon hot oil, about 3 minutes. Stir in potatoes, broth and crushed red pepper. Bring to boiling over high heat; reduce heat. Simmer, covered, about 10 minutes or just until potatoes are tender.
In a small bowl, combine milk and cornstarch, stirring until smooth. Add to saucepan, cook and stir until thickened and bubbly. Stir in 1/4 cup green onions, light butter (or diet margarine), sage, ham and pureed cauliflower. Cook over medium-low for 5 minutes to heat through and allow flavors to blend. Serve topped with shredded cheese and the remaining 1/4 cup green onions.