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Roasting the cauliflower
deepens the flavor...
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3 lbs |
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cauliflower
florets (about 2 large heads) |
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2 tsp |
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olive oil |
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1½ tsp |
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minced fresh
thyme |
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1 tsp |
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kosher salt |
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4 cups |
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fat-free,
less-sodium chicken broth, divided |
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1¾ cups |
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2% milk |
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dash of |
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finely
ground black pepper |
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fresh thyme
sprigs, optional |
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1 |
Preheat oven to
400°F. |
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2 |
Combine florets and
oil in a large bowl; toss to coat. Add thyme and salt;
toss well. Arrange florets on a jelly-roll pan coated
with cooking spray. Bake for 1 hour or until golden
brown, stirring after 30 minutes. |
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3 |
Combine florets, 2
cups broth, and milk in a blender. Process 3 minutes or
until smooth. Pour pureed mixture into a large saucepan.
Add remaining 2 cups broth and pepper. Cook over medium
heat until thoroughly heated. Garnish with fresh thyme
sprigs, if desired. |
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Servings: 8 |
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Yield: 1 cup per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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87.85 |
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Calories From Fat (25%) |
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21.95 |
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% Daily Value |
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Total Fat
2.47g |
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4% |
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Saturated Fat 0.91g |
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5% |
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Cholesterol
4.27mg |
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1% |
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Sodium
500.67mg |
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21% |
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Potassium
693.97mg |
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20% |
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Carbohydrates
12.04g |
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4% |
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Dietary Fiber 4.76g |
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19% |
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Sugar 6.78g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
7.28g |
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Protein
6.36g |
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13% |
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Recipe Source |
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Light |
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