Prep time: 30 mins
8 cups bite-size cauliflower florets (about 1 head) 2 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
Tip: 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.
1. Place cauliflower 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.
3. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Nutrition Facts: Calories: 107, Fat: 7 g, Carbs: 10 g, Fiber: 4 g, Protein: 5 g, Sodium: 339 mg
Recipe adapted from EatingWell.com