In a large skillet, heat oil and garlic for 5 minutes. Discard garlic. Add onions and cook until softened. Add cauliflower, stock, and rosemary. Cover and simmer for 15 minutes.
Transfer to a food processor and add water and blend until smooth. Salt and pepper to taste and top with grated parmesan.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 18 (34%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.7mg||0 %|
|Sodium 812mg||28 %|
|Potassium 245.3mg||6 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 5.8g|
|Protein 2g||3 %|
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Calories per serving: 53
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