- 1 medium head cauliflower, cut into florets
- 1/4 cup fat-free milk
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Place cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly.
- Place the milk and oil in a blender. Add the cauliflower, salt and pepper; cover and process until blended. Transfer to a serving bowl. Yield: 4 servings.
Originally published as Whipped Cauliflower in Light & Tasty June/July 2005, p13
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