- ½ cup purified water
- ½ cup low-sodium chicken broth
- 1 pound cauliflower, trimmed and cut into 1-inch pieces
- 1 tbsp. extra virgin olive oil
Bring water and stock to boil in large pot. Add cauliflower; cook until tender (approx. 20-30 minutes). Drain in colander and press with small plate to release all liquid. Transfer cauliflower into food processor. Add olive oil and purée mixture until smooth and creamy.
Tip: This is a delicious, low-calorie substitute for mashed potatoes.
Serving size: ½ cup; Calories: 95, Fiber: 1g; Protein: 2g.