Cooking cauliflower in chicken stock adds depth to the flavor!
Cut all the cauliflower into small chunks of florets and stem.
Place all the ingredients in a medium saucepan and bring to a boil.
Reduce heat to medium and cover allowing to cook for 20 minutes or until the cauliflower is very tender and easily mashed with a fork.
Carefully pour cauliflower and all ingredients into bowl of food processor. If the cauliflower seems too dry add back some of the reserved liquid or more stock.
use roasted garlic and rosemary or bacon and chives. add horseradish, wasabi or hot peppers for a kick!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.4mg||1 %|
|Sodium 143.4mg||5 %|
|Potassium 381.3mg||10 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 6g|
|Protein 4g||6 %|
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: 55
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.