1 medium head of cauliflower, chopped
1/4 cup chicken stock
2 tablespoons grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon nonfat Greek yogurt
1 clove garlic, smashed and chopped
Freshly ground black pepper
Fresh rosemary, chopped, for garnish
Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes.
Drain well and quickly dry well with paper towels.
Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth.
Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.
Mon., November 7, 2016