This recipe is USDA certified organic, gluten-free, vegan and non-GMO.
1 Medium head cauliflower, cut into florets
1 cup vegetable broth (low sodium)
3 tbsp. low-fat milk (or unsweetened non-dairy milk of choice)
2 cloves garlic, chopped
2 tbsp. light or non-fat cream cheese (or dairy-free alternative)
1 tbsp. BareOrganics Turmeric Powder
Parsley to taste
- Separate cauliflower into florets and chop.
- In a medium-sized pot, bring broth to a boil. Add cauliflower, cover and reduce heat to a simmer. Simmer until cauliflower is tender, about 15 minutes.
- Drain cauliflower and discard the broth liquid. Place cauliflower, turmeric, milk, cream cheese, garlic and parsley into a large bowl.
- Mash contents with a potato masher or place into a food processor and blend until desired consistency is achieved. Season with extra parsley if desired.