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Environmental Nutrition: Calling out cauliflower

By Lori Zanteson on

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



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