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<blockquote data-quote="moreluck" data-source="post: 1252568" data-attributes="member: 1246"><p><span style="font-size: 22px"><strong>Art Smith's Garlic Mashed Cauliflower</strong></span></p><p>Recipe courtesy of Trisha Yearwood</p><p> </p><p><span style="font-size: 18px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">1 medium head of cauliflower, chopped</li> <li data-xf-list-type="ul">Kosher salt</li> <li data-xf-list-type="ul">1/4 cup chicken stock</li> <li data-xf-list-type="ul">2 tablespoons grated Italian cheese, such as Parmesan</li> <li data-xf-list-type="ul">1 tablespoon extra-virgin olive oil</li> <li data-xf-list-type="ul">1 tablespoon nonfat Greek yogurt</li> <li data-xf-list-type="ul">1 clove garlic, smashed and chopped</li> <li data-xf-list-type="ul">Freshly ground black pepper</li> <li data-xf-list-type="ul">Fresh rosemary, chopped, for garnish</li> </ul><p><span style="font-size: 18px"><strong>Directions</strong></span></p><p>Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.</p></blockquote><p></p>
[QUOTE="moreluck, post: 1252568, member: 1246"] [SIZE=6][B]Art Smith's Garlic Mashed Cauliflower[/B][/SIZE] Recipe courtesy of Trisha Yearwood [SIZE=5][B]Ingredients[/B][/SIZE] [LIST] [*]1 medium head of cauliflower, chopped [*]Kosher salt [*]1/4 cup chicken stock [*]2 tablespoons grated Italian cheese, such as Parmesan [*]1 tablespoon extra-virgin olive oil [*]1 tablespoon nonfat Greek yogurt [*]1 clove garlic, smashed and chopped [*]Freshly ground black pepper [*]Fresh rosemary, chopped, for garnish [/LIST] [SIZE=5][B]Directions[/B][/SIZE] Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately. [/QUOTE]
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