Makes 8-10 servings
Macros: 77 cal, fat 0g, carbs 15g, protein 6g, fibre 7g
Ingredients: 2 cups chicken broth
3 heads of cauliflower, cut into florets
6 cloves of garlic, whole
Place the pot with broth and cauliflower on the stove. Cover and bring to a boil over high heat.
Reduce heat to low and simmer until cauliflower is very soft, approximately 30-40 minutes
Add cloves of garlic to the pot and simmer for 5 minutes more. (I like to roast my garlic in the oven first)
Drain. Using an immersion blender or food processor, blend cauliflower to form a thick puree.