Ingredients:
1 tbsp garlic, minced (3 Condiments)
1 tbsp light Land O' Lakes butter with canola oil spread (1 Healthy Fat)
3 cups cauliflower florets - I used frozen (6 Greens)
1 1/2 cups water
1 1/2 cups lower sodium vegetable or chicken broth or water to limit your salt intake (1 1/2 Condiments for broth)
1/2 tsp salt (2 Condiments)
1/4 tsp black pepper (1/2 Condiment)
1/4 cup unsweetened almond milk (1/4 Condiment)
1 tbsp Kraft grated Parmesan cheese (1 Condiment)
Directions:
Saute
garlic with butter in a large non-stick skillet over low heat. Cook for
several minutes until garlic is soft and fragrant but not browned
(browned or burnt garlic will taste bitter). Set aside.
Bring
the water or broth to a boil in a large pot. Add cauliflower and cook 7
to 10 min or until fork tender. If using frozen cauliflower, follow the
cooking time on the back of the package. Do not drain.
Use
a slotted spoon to transfer cauliflower to a blender. Add 1 cup of the
cooking liquid, garlic/butter, salt, pepper, almond milk and Parmesan cheese to the blender. Blend or puree the sauce for several minutes or until smooth. Serve hot!
Makes about 3 cups or 6 (1/2 cup) servings)
1 Green, 1 and 1/3 Condiments, and 1/6 Healthy Fats per 1/2 cup serving
*Add a laughing cow cheese wedge, if desired to increase your healthy fat serving. 1 light or flavored laughing cow cheese wedge is 1 condiment and 1 original laughing cow cheese wedge is 1 healthy fat.
* I made it a meal by adding 1/2 cup sauce, 1 cup spaghetti squash and 6 oz of chicken (which needs 1 healthy fat).
*Add a laughing cow cheese wedge, if desired to increase your healthy fat serving. 1 light or flavored laughing cow cheese wedge is 1 condiment and 1 original laughing cow cheese wedge is 1 healthy fat.
* I made it a meal by adding 1/2 cup sauce, 1 cup spaghetti squash and 6 oz of chicken (which needs 1 healthy fat).
