Ready to be served. |
INGREDIENTS:
3 cups raw cauliflower, cut into small pieces
1 1/2 cups bouillon
dash of garlic powder
3 to 4 sprigs of parsley
2 tsp parmesan cheese, grated
salt and pepper to taste
DIRECTIONS:
In a small pot heat the bouillon and cauliflower to a boil. Reduce the heat to medium low and cook until soft. Remove the cauliflower from the pot using a slotted spoon and place in a blender. Reserve the liquid. Add the rest of the ingredients, except the parmesan cheese, to the blender and blend until smooth. Add a bit of the reserve liquid to get the consistency of mashed potatoes. I added several tablespoons of the liquid to the blender. Serve with parmesan cheese sprinkled on top. Serves 2 to 3.
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