Ingredients:
1 1/2 pounds cauliflower,
cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives
Instructions
In a large saucepan, combine cauliflower, garlic, and broth. If
cauliflower is not completely covered by broth, add water to just cover.
Bring to a boil, reduce heat to medium-low, and simmer until
cauliflower is tender, about 12 minutes.
Reserve 2 tablespoons of the cooking liquid, then drain cauliflower
and garlic. Transfer cauliflower and garlic to the bowl of a food
processor and process until smooth, pulsing in some or all of the
reserved cooking liquid, if necessary, to moisten mixture. Season with
salt and pepper to taste. Just before serving, stir in chives. Serve
warm.
Makes 4 (1 Cup Servings)
Per serving:
80 calories, 8 g protein, 12 g carbs, 1 g fat, 4 g fiber, 183 mg sodium