- 2 cups cauliflower, roughly chopped
- 1 1/2 cups low sodium chicken or vegetable stock
- 1/2 cup nonfat Greek yogurt or sour cream
- 1 tablespoon olive oil
- 5 garlic cloves, chopped
- 3 green onions, chopped
- No Salt Seasoning and Pepper
Cook the cauliflower with the vegetable stock in a saucepan over medium heat until tender. Transfer the cauliflower into a food processor or blender, reserving cooking liquid. Add the Greek yogurt or sour cream, 1/3 cup of reserved stock, no salt seasoning and pepper; blend to desired consistency (chunky or smooth).
In a large skillet up to medium heat, add oil. Saute garlic for 1-2 minutes. Add cauliflower to pan. Cook for 3-4 minutes. Garnish with green onions before serving.
Sponsor: Intermountain Medical Center Heart Institute
