Environmental Nutrition: Calling out cauliflower
2 tablespoons olive oil
2/3 cup white wine
1 medium cauliflower, small florets
1 medium potato, peeled and diced
5 cups low-sodium vegetable stock
1 cup almond milk
1D2 cup, plus 1 tablespoon ground almonds
Salt and pepper, to taste
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1. Saute the onions and garlic in olive oil until transparent. Add white wine and simmer until reduced by half.
2. Add the cauliflower and potato and cook for another 2 minutes. Add vegetable stock, bring to a boil, and simmer for 25 to 30 minutes.
3. Mix in the almond milk and ground almonds, and simmer for another 3 to 4 minutes. Season to taste with salt and pepper.
4. Using a hand-held blender or food processor, puree until smooth.
Nutrition Information Per Serving: 275 calories, 14 grams (g) fat, 1 g saturated fat, 26 g carbohydrate, 7 g protein, 3 g dietary fiber, 174 milligrams sodium.
Recipe adapted courtesy Almond Board of California.
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)