Time: 20 min.
Complexity: easily
Servings: 4

Even those who prefer mashed potatoes exclusively will be delighted with this side dish. Boiled cauliflower is blended in a food processor with Parmesan, Greek yogurt, garlic, and fresh rosemary until smooth. The puree is deliciously spicy, and thanks to the cheese and yogurt, it's smooth and creamy, with a creamy flavor. And the health benefits of this side dish are second to none! It's quick to prepare and perfect for both everyday meals and festive dinners.

Ingredients:

• 1 medium head cauliflower, chopped
• 1/4 cup chicken broth
• 2 tablespoons grated Italian cheese, such as Parmesan
• 1 tbsp extra-virgin olive oil
• 1 tbsp. nonfat Greek yogurt
• 1 clove garlic, crushed and chopped
• Fresh rosemary, chopped, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, bouillon, Parmesan cheese, yogurt, garlic, rosemary

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Preparation:

Step 1
• Add the cauliflower and a pinch of salt to boiling water and cook until tender, about 10 minutes. Drain thoroughly and pat dry with paper towels. Place the hot cauliflower in a food processor along with the chicken broth, cheese, olive oil, yogurt, and garlic and blend until smooth. Add a pinch of salt and black pepper, finely chopped rosemary, and serve immediately.

Votes: 5