Other South Beach Diet cookbooks have featured a mashed cauliflower recipe that has been such a hit, so we couldn’t resist creating a new variation.
- 1 1/2 pounds cauliflower, florets, fresh
about 8 cups
- 3 clove(s) garlic
- 2 can(s) broth, chicken, less sodium
- pepper, black ground
- 2 tablespoon chives, fresh
Combine cauliflower, garlic, and broth in a large saucepan. If cauliflower is not completely covered by the broth, add water until just covered. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.
Each serving is 1/2 cup
Reserve 2 tablespoons of the cooking liquid and drain cauliflower. Transfer cauliflower and garlic to the bowl of a food processor, and process until smooth, pulsing in 1 or 2 tablespoons of the reserved broth, if necessary, to moisten the mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.