Creamy Cauliflower
Similar to the look of mashed potatoes - this dish has less calories with great taste. . .
1 large head cauliflower, cut into medium florets
2/3 cup reduced sodium chicken broth
1 teaspoon dried tarragon
1/2 teaspoon of pepper
2/3 cup 2% evaporated milk (you can also use whole milk for a creamier mix)
Put cauliflower and chicken broth in a 5 1/2 quart dutch oven. Cover and turn burner on high. Steam unitl cauliflower is tender and broth has just about evaporated, usually about 10 -12 minutes.
Put cauliflower in a blender, add tarragon, pepper and blend.
Add evaporated milk, stopping blender once or twice to stir the mixture - use rubber spatula!
Continue this until puree is silky smooth.
Can store cauliflower puree up to 3 days in fridge - rewarm in microwave.
Only 46 calories!
This entry was posted on Friday, November 21st, 2008 at 7:36 am and is filed under Recipes, Holiday Specials, Side dishes. You can subscribe via RSS 2.0 feed to this post's comments. You can comment below, or link to this permanent URL from your own site. Your comments will appear immediately, but I reserve the right to delete innapropriate comments.