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Vegan - Gluten-Free - Low Calorie
(serves 1)


4-5 cups cauliflower florets (about 1 large head)

1 TBSP olive oil

1 garlic clove, minced

1 tsp onion powder

1 TBSP nutritional yeast or parmesan shredded (optional)

1 TBSP vegan butter or coconut oil

1/2 cup unsweetened almond milk

1 TBSP chopped fresh chives

1/2 tsp ground sea salt

1/4 tsp freshly ground pepper


Boil the cauliflower in water over medium-high heat until soft then dry and add the cauliflower to a large food processor.

In a medium skillet, heat the olive oil over medium heat. Add the garlic and leeks and cook for about 3-4 minutes or until the leeks are tender. Remove from heat and add to the food processor.

Then add the nutritional yeast (optional), butter, almond milk, chives, salt, and pepper.

Blend until cauliflower is very creamy.

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