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© Meredith Corporation. All rights reserved. Used with permission.
(6 servings, about 3/4 cup each)
Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Add cauliflower and garlic, cover and steam until very tender, 10 to 14 minutes
Transfer the cauliflower and garlic to a food processor. Add cheese, milk, butter, dill, salt and pepper; puree until smooth. Stir in chives (or scallion greens).