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
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.)
