8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup nonfat buttermilk (see Tip)
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt
Freshly ground pepper to taste
Snipped fresh chives for garnish
Tips and NotesTips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Yield: 4 servings, 3/4 cup each
Active Time: 15 minutes
Total Time: 30 minutes
Per serving: 107 calories; 7 g fat (1 g sat , 4 g mono); 3 mg cholesterol; 10 g carbohydrates; 0 added sugars; 5 g protein; 4 g fiber; 339 mg sodium; 288 mg potassium.
Nutrition Bonus: Vitamin C (150% dv), Folate (22% dv) Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1/2 fat
Preparation1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
2. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.