Creamy Cauliflower Puree 
- 8 cups bite-size cauliflower florets
- 4 cloves garlic, crushed and peeled
- 1/3 cup buttermilk or equivalent buttermilk powder
- 4 teaspoons extra virgin olive oil, divided
- 1 teaspoon butter
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper
- Snipped fresh chives to 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.
Yield: 4 servings
Per Serving
Calories: 114 kcal
Carbohydrates: 12 g
Dietary Fiber: 5 g
Fat: 6 g
Protein: 4 g
Sugars: 5 g
Source:
http://food.yahoo.com/recipes/eating...liflower-puree