Cauliflower is available year round, yet some of us push our grocery carts past these cream-colored heads. Cauliflower is a member of the cabbage family and is packed with phytochemicals, called indoles, that lower cancer risk.
1 head (1 ½ pounds) cauliflower, broken into small florets
1 ½ cups fat-free chicken broth
2 teaspoons reduced-fat margarine
2 tablespoons reserved chicken broth (from steaming cauliflower)
4 tablespoons fat-free sour cream
1 teaspoon prepared horseradish
1/4 cup green onions, thinly sliced
Salt & pepper to taste
Garnish with paprika
1) In a medium saucepan, combine cauliflower and chicken broth. Bring to a boil. Reduce heat to low, cover pan and simmer until cauliflower is very tender, approximately 15 minutes.
2) With a slotted spoon, place cauliflower in a food processor or blender, add margarine and 2 tablespoons of reserved chicken broth, and process until smooth. Add sour cream and horseradish, process until blended. Pour cauliflower puree into a medium-size bowl, stir in green onions. Salt and pepper to taste. *If puree is too thick add more chicken broth or sour cream. Sprinkle with paprika. Serve hot. Makes 4 servings, approximately 1/2 cup each.
Nutritional Analysis per serving: 46 Calories; 47 percent fat (2.4 grams); 0-gram saturated fat; 27 percent protein; 26 percent carbohydrate; 0.4 grams fiber.