Lunch: Baked Cauliflower Puree

Try using an immersion blender for this recipe. This handy kitchen gadget is a great way to save time and dishes. Puree the food right in the pan it was cooked in?cleanup is a breeze!

Ingredients

Nonstick cooking spray
2 heads cauliflower, cut into florets
3/4 cup fat-free, reduced-sodium chicken broth
2 Tbsp Smart Balance
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1/4 cup chopped fresh parsley, divided
3 1/2 Tbsp freshly grated Parmesan cheese

Instructions

Preheat oven to 350 degrees. Coat an 8x8-inch baking dish with cooking spray.
Place cauliflower florets, chicken broth, Smart Balance, salt and pepper into a large soup pot over high heat until liquid starts to boil. Reduce to a simmer, cover and steam for 10-12 minutes or until cauliflower is completely tender when poked with a fork.
Using an immersion blender or food processor, blend the cauliflower mixture until smooth. Fold in two Tbsp chopped parsley.
In a small bowl, combine the remaining two Tbsp parsley with the grated cheese.
Pour the pureed cauliflower into the prepared baking dish. Sprinkle the top with cheese and parsley mixture and bake for 5-7 minutes or until cheese is melted and starting to brown around the edges.
MAKE IT GLUTEN-FREE: Make sure the broth is gluten-free and this recipe can be gluten-free.

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