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Prep time: 15 minutes
Cook time: 12-15 minutes
Yield: 4 servings
Serving size: 1¼ cups
Ingredients
- 1 head cauliflower
- 1 head broccoli
- 1 teaspoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 shallot, thinly sliced
- 2½ cups unsweetened almond milk
- ¼ cup shredded Parmesan cheese
- ¼ teaspoon salt
- black pepper, to taste
Instructions
- Core and chop the cauliflower and broccoli.
- Bring a large pot of water to a boil and cook the cauliflower and broccoli for 8-10 minutes, or until fork-tender. Drain and set aside.
- While the cauliflower and broccoli are cooking, heat a small skillet over medium-low heat. Add the oil, garlic and shallot and cook for 4-6 minutes, or until the shallots are soft.
- Using either a high-powered blender, or an immersion blender in a large stockpot, blend together the cooked cauliflower, broccoli, shallot mixture, milk and cheese.
- Blend on high until smooth, and season with the salt and black pepper.
Nutrition Information
Per Serving: (1¼ cups)
Calories: 124
Calories from fat: 46
Fat: 5g
Saturated Fat: 3g
Cholesterol: 8mg
Sodium: 380mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 8g
Protein: 7g
SmartPoints: 5
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