| 5 | 45 | 51 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 40 min | 4 |
| 1 medium head | Cauliflower (entire head, remove leaves, chopped into small pieces) |
| 1 cup | Chicken broth (stock) |
| 2 clove(s) | Garlic (2-3 cloves) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. In a large pot, add the chicken stock and cauliflower. Cover and bring it to a boil.
2. Reduce the heat and simmer for 30-35 minutes until the cauliflower is very tender, and you can smash it with a fork. (if you need more stock at this time, you can add it. Make sure your pot doesn't run dry).
3. Add the garlic cloves and simmer for a few minutes longer (about 5). Drain the liquid and add all of the remaining ingredients to a food processor or blender. Blend to your desired consistency. (I like mine pureed with a few chunks).
4. Season with salt and pepper and any other seasoning you like! Enjoy!
Cauliflower
is a cruciferous vegetable that is high in fiber, it makes a great carb and grain replacement
| Vegetables | 2.7 |
