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6
CAULIFLOWER MASH
1 medium cauliflower, cut into flowerettes (about 6 cups)
2 cups chicken broth
1 Tbsp. butter
2 cloves garlic
1 Tbsp. cream cheese
¼ cup Parmesan cheese
Steam or cook cauliflower with chicken broth 10 min. or until fork tender.
Drain well; pat dry.
Place cooked cauliflower, butter, garlic, cream cheese and Parmesan cheese
into work bowl. Pulse 3-4 times. Continue mixing until creamy.
Makes 2 cups
VARIATION: Substitute 3 strips cooked bacon crumbled and ¼ cup Shredded
Cheddar cheese for Parmesan cheese. Pulse 3-4 times or until mixed in.
HUMMUS
1 can (15 oz.) garbanzo beans (chickpeas), drained
2 garlic cloves
¼ cup lemon juice
3 Tbsp. tahini (sesame paste)
1 roasted red pepper piece, cut into ½ -inch pieces
2 Tbsp. olive oil
½ tsp. salt
¼ tsp. freshly ground black pepper
Pulse chop garbanzo beans and garlic 3-4 times or until coarsely chopped.
Add remaining ingredients; process until creamy.
Makes 1 ¼ cup.
Serving Suggestion:
• Serve as a dip with raw vegetables or pita chips
• Use in place of mayonnaise on bread, tortillas or pitas for a great
sandwich spread
• Serve as a condiment with grilled meats and poultry
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