Calories | Protein | Fiber |
209 Per Serving | 9g Per Serving | 6g Per Serving |
Ingredients - Servings 4
2 heads of cauliflower
1/2 cup grated cheddar cheese ( about 2.5 ounces by weight)
1/4 cup sour cream
2 Tbsp. butter softened
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp. chopped chives
Directions
Cut the cauliflower heads down into florets, then steam or boil for about 8-10 minutes, until completely fork tender and soft.
Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove the majority of the water in the cauliflower. If you're in a hurry, You will have success with using tongs or rubber gloves to squeeze the cauliflower while it's still hot, just don't use your bare hands!
For a chunkier cauliflower mash, mix the cauliflower with the remaining ingredients by hand.
For a smoother texture, puree the squeezed cauliflower in a food processor with everything but the chives, for about one minute, until smooth.
Mix in the chives if desired, or simply sprinkle on top to garnish. Enjoy!
For the Lemon Chicken:
Pound chicken to even thinness (about 1 inch).
Spray a large skillet with non-stick cooking spray, place over medium heat.
Add chicken to skillet and squeeze juice of ½ the lemon over the chicken.
Sprinkle pepper, parsley and oregano over the chicken.
Cook for 5-10 minutes on each side