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1 TBSP
1 HEAD
4
1 TBSP
1 SPRIG
1 SPRIG
1/2 CUP
1/4 TSP
CANOLA OIL
CAULIFLOWER (4
CUPS OF FLORETS)
GARLIC CLOVES
PLANT-BASED
BUTTER OR OIL
THYME, REMOVE
LEAVES
ROSEMARY,
REMOVE LEAVES
UNSWEETENED
ALMOND MILK
SALT
Roasted cauliflower mash.
6 SERVINGS; YIELDS 3 CUPS
1 Preheat oven to 375°F.
Drizzle oil on cauliflower
florets and garlic and roast
in the oven for 40 minutes.
2 In a pot, add butter,
thyme, rosemary, and
garlic on low heat, then
add roasted cauliflower,
almond milk, and salt.
3 Blend in a pot on HIGH
until smooth. Add more
milk if needed.
NUTRITION FACTS PER
1/2 CUP SERVING
70 calories, 4.5g fat, 6g carbs, 2g fiber,
2g sugar, 2g protein. Nutrition facts are
based on the recipe as listed.
4
1/4 TSP
1/4 TSP
2 TSP
4 OZ
EGG YOLKS
SALT
PEPPER
LEMON JUICE
BUTTER, MELTED
Hollandaise sauce.
10 SERVINGS; YIELDS 10 OZ
1 Add all ingredients to a
cup or bowl except butter
and whisk on LOW.
2 Slowly drizzle in butter into
mixture while whisking on
LOW until incorporated.
3 Put mixture in microwave
for 15 seconds and whisk for
1 minute. Then, microwave
for 10 seconds and whisk
for another minute. Repeat
if necessary until reaching
a thick velvety consistency.
NUTRITION FACTS PER
2 TBSP SERVING
100 calories, 11g fat, 0g carbs, 0g fiber,
0g sugar, 1g protein. Nutrition facts are
based on the recipe as listed.
29
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