experiencelifemag.com Print › | Back › Cauliflower Purée Makes six servings Presented by Conscious Cuisine January-February 2010 2 1/4 lbs cauliflower florets 1 1/2 cups whole milk, to cover 1 tbs. minced fresh thyme 1/4 tsp. sea salt 1/4 cup Parmesan cheese, shaved Place the cauliflower, milk and thyme in a medium sauce pan and bring to a simmer; reduce heat to low and cook for approximately 15 to 20 minutes or until cauliflower is soft. Carefully ladle the cauliflower florets into the blender in batches and purée until very smooth. Add only enough of the skim milk to allow the blades to turn and purée cauliflower until smooth. Add Parmesan cheese. Season to taste with salt. Per serving (1/2 cup): Calories 70; protein 5 g; total fat 3.5 g; saturated fat 2.5 g; carbohydrates 6 g; dietary fiber 1 g; cholesterol 15 mg; sodium 230 mg

Cauliflower Purée

Makes six servings

• 2 1/4 lbs cauliflower florets
• 1 1/2 cups whole milk, to cover
• 1 tbs. minced fresh thyme
• 1/4 tsp. sea salt
• 1/4 cup Parmesan cheese, shaved

Place the cauliflower, milk and thyme in a medium sauce pan and bring to a simmer; reduce heat to low and cook for approximately 15 to 20 minutes or until cauliflower is soft. Carefully ladle the cauliflower florets into the blender in batches and purée until very smooth. Add only enough of the skim milk to allow the blades to turn and purée cauliflower until smooth. Add Parmesan cheese. Season to taste with salt.

Per serving (1/2 cup):
Calories 70; protein 5 g; total fat 3.5 g; saturated fat 2.5 g; carbohydrates 6 g; dietary fiber 1 g; cholesterol 15 mg; sodium 230 mg

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