I also swapped some spices. I did Penzey’s ranch seasoning blend instead of dried dill and Penzey’s fox point blend instead of parsley because that goes well in most everything. And a dash of paprika because why not?

Also quick recipe note: maybe it’s because I blended a little more than half the mixture (I was trying to blend the bigger cauliflower pieces), but I ended up adding a splash more than the 4 cups of chicken stock in mine (luckily I bought a 6 cup container on a whim!)