INGREDIENTS
1
head of fresh cauliflower or, 20 oz frozen cauilflower florets (4 C.)
4 oz
cream cheese , very softened
1 cup
cooked chicken, shredded
1/2 cup
green enchilada sauce (salsa verde)
1/4 tsp
black pepper
1 tsp
kosher salt
1/2 cup
sour cream
1 cup
shredded cheddar, separated (1/2 + 1/2)
Optional: chopped fresh cilantro, chopped green onions & sour cream