CAULIFLOWER POTATOES  (by Nicole Magryta)

1 large head of cauliflower

¼ cup low sodium chicken broth

1 tsp extra virgin olive oil

Sea salt, ground pepper, garlic salt to taste

Directions: Cut and stem cauliflower into florets. Place in steamer basket fitted to saucepan and steam until cauliflower is fork tender. Drain water from saucepan and place tender cauliflower in warm saucepan. Add chicken broth and olive oil. Puree cauliflower with hand mixer until cauliflower has a smooth consistency. Season to taste with sea salt, pepper and garlic salt. Serve hot with a spoon and enjoy!

*Also try this puree with your favorite whole grain al dente pasta or combine with herbs and serve with cut veggies or sprouted grain crackers.

Bonum appetitionem!