Total Time: 

50 min.

Prep Time: 

5 min.

Cooking Time:

 45 min.

Yield: 

8 servings, ¼ cup each

Ingredients:

1 (2-lb.) cauliflower, cut into small florets, discard stem

4 tsp. olive oil

1 tsp. sea salt

¼ tsp. granulated garlic (optional)

2 Tbsp. low-sodium organic vegetable broth

Preparation:

1. Preheat oven to 400° F.

2. Wash cauliflower and pat dry.

3. Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat. 4. Season with salt and garlic.

5. Bake, stirring halfway through, for 40 to 45 minutes, or until tender.

6. Place in food processor; add vegetable broth. Pulse until smooth.

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