- Preheat oven to 450 degrees. In a medium pot combine 2 1/2 cups of low sodium chicken broth and florets from 1 head of cauliflower, season with kosher salt and ground pepper. Bring to a boil, then reduce and simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches puree cauliflower until smooth (thin it with broth if necessary).
- Meanwhile on a small baking sheet toss 8 small cauliflower leaves or 2 large leaves coarsely chopped with 1/4 tsp of extra virgin olive oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as a garnish on soup.
Per serving: 80 calories, 1g unsaturated fat, 12g carbs, 8g protein, 5g fiber.
Whole Living November 2010