Roast garlic in 350 oven for about 40 minutes, covered with foil.
Bring large pot of water to boiling. Add 1 tablespoon salt. Boil cauliflower for about 7-10 minutes or until completely cooked through but not mushy. Drain well.
In food processor or blender, add drained cauliflower and remaining ingredients. Puree.
The potato flakes give it just enough of that "potato" flavor to make it nice without adding too many carbs or calories. Some people like to start out with more potato flakes and cut back in successive recipes as they (or their families) get used to the flavors.
Makes 4 (3/4 cup) servings, each contains an estimated:
Cals: 78, FatCals: 32, TotFat: 4g
SatFat: 1g, PolyFat: 0g, MonoFat: 3g
Chol: 2mg, Na: 342mg, K: 381mg
TotCarbs: 10g, Fiber: 3g, Sugars: 3g
NetCarbs: 7g, Protein: 3g
Adapted from recipe by Chef Marcie McCutchen
Fiesta Culinary School, Aug, 2004
This is a great way to cut back on carbs and calories without feeling deprived.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (174g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (41%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 1mg||0 %|
|Sodium 248.3mg||9 %|
|Potassium 466.6mg||12 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 6.1g|
|Protein 3.3g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 75
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