Creamy Cauliflower Puree

Ingredients

• 8 cups bite-sized organic cauliflower florets (about 1 head)
• 4 cloves organic garlic, crushed and peeled
• ⅓ cup organic buttermilk or equivalent buttermilk powder
• 4 teaspoons expeller pressed extra virgin olive oil, divided
• 1 teaspoon organic butter
• ½ teaspoon salt, or to taste
• Freshly ground pepper to taste
• Snipped fresh chives for garnish

Directions

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on high for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 tsps oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 tsps oil and garnish with chives, if desired. Serve hot.

Nutrition Facts

Serving Size: 3/4 cups each. Per serving: 108 calories; 7 g fat (2 g sat, 4 g mono); 3 mg cholesterol; 10 g carbohydrate; 4 g protein; 5 g fiber; 342 mg sodium. 0 Carbohydrate Servings.




Nutrition Bonus: Vitamin C (150% daily value), Folate (22% daily value).

Exchanges: 2 vegetable, 1½ fat