Prep time: 15 minutes Cook time: 15 minutes Serves 4 to 6
This recipe with a Mexican twist comes from Claudine Huleva of Jacksonville, Ore., who says it will make anyone a cauliflower lover.
Ingredients
4 cups cauliflower florets
(1 large head)
1 cup grated mozzarella cheese
½ cup milk
3 tablespoons sour cream
1 tablespoon lime juice
1 to 2 teaspoons adobo sauce or to taste, optional
Salt and freshly ground black pepper
Fresh cilantro, chopped for garnish
Instructions
Steam the cauliflower until very soft. Transfer to a blender. Puree with the cheese, milk, sour cream and lime juice until smooth.
Add the adobo sauce, if using, and salt and pepper to taste. Pulse a couple more times and transfer to a serving bowl.
This dish freezes well.
Per serving based on 6 servings: 99 cal.; 6 g pro.; 6 g carb.; 6 g fat (4 sat., 2 monounsat., 0 polyunsat.); 21 mg chol.; 298 mg sod.; 2 g fiber; 3 g sugar; 54 percent calories from fat.
