1 head of cauliflower

1 cups chicken stock

salt and pepper to taste

1/2 cup low fat mozzarella cheese (optional)

chopped chives (optional)

Cut cauliflower into 1 inch florets.  In saucepan, bring chicken stock to a boil.  Add cauliflower, cover and simmer 15-20 minutes or until cauliflower is fork tender.  Drain and transfer cauliflower to a blender and puree.  Add salt and pepper to taste.  Stir in chopped chives and mozzarella to taste.

Transfer to baking dish  and top with cheese.  Bake at 350 degrees until heated through.