Creamy Cauliflower Puree

Ingredients

• 8 cups bite-size cauliflower florets (about 1 head)
• 4 cloves garlic, crushed and peeled
• 1/3 cup buttermilk or equivalent buttermilk powder
• 4 teaspoons extra-virgin olive oil, divided
• 1 teaspoon butter
• 1/2 teaspoon salt, or to taste
• Freshly ground pepper to taste
• Snipped fresh chives for garnish

Directions

1. 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.
3. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.

Recipe Yield: Yield: 4 servings Serving size: 3/4 cup

Nutritional Information Per Serving:

Calories: 108
Fat: 7 grams
Fiber: 5 grams
Sodium: 342 milligrams
Cholesterol: 3 milligrams
Protein: 4 grams
Carbohydrates: 10 grams

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Diabetic Exchanges

2 Vegetable, 1-1/2 Fat

Source: The Eating Well Diabetes Cookbook
Book Title: