Nutrition per serving may change if servings are adjusted.
8 cups cauliflower florets (about 1 large head)
3 tablespoons extra-virgin olive oil, plus more for garnish
2 cloves garlic, sliced
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon chopped fresh sage
Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower; cover and cook until very tender, 10 to 12 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Reduce heat to medium-low and add garlic. Cook, stirring, until the garlic starts to brown around the edges, 1 to 2 minutes. Remove from heat. Transfer to a food processor along with the steamed cauliflower, salt and pepper. Process until very smooth. Transfer to a bowl and stir in sage. Drizzle with oil, if desired.
101 calories;7 g fat(1 g sat); 3 g fiber; 8 g carbohydrates; 3 g protein; 81 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 8 IU vitamin A; 69 mg vitamin C; 36 mg calcium; 1 mg iron; 334 mg sodium; 434 mg potassium
Vitamin C (115% daily value), Folate (20% dv)