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| Creamy Cauliflower Puree topped with chicken |
Confession: I have always hated cooked cauliflower and only tolerated it when served raw. So, when I find a way to cook it that I actually like and enjoy, that's amazing. I like this recipe so much that I made it twice in 2 weeks and even served it to company!
Ingredients:
5 1/2 cups cooked riced cauliflower
4 garlic & herb laughing cow triangles
1/2 teaspoon black pepper
1/4 teaspoon sea salt
Method:
Place the cooked cauliflower rice, laughing cow cheese wedges, pepper and salt in a medium ovenproof bowl. Puree with an immersion blender or blend in a food processor until the ingredients are creamy.** Serve immediately or cover with a lid, (or foil) and place in a 250* oven until ready to be served. Makes 4 servings.
Nutritional info per serving, approximately: 70 calories ~ 1.8 grams fat ~ 8 grams carbs ~ 5.22 grams net carbs ~ 4.6 grams protein
Each serving equals: 2 3/8 green, 1 fat & 1/2 condiment
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