EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|8 cups bite-size cauliflower florets, (about 1 head)||1 teaspoon butter|
|4 cloves garlic, crushed and peeled||1/2 teaspoon salt|
|1/3 cup nonfat buttermilk, (see Tip)||Freshly ground pepper, to taste|
|4 teaspoons extra-virgin olive oil, divided||Snipped fresh chives, for garnish|
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
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