Serves 4 to 6
1 head cauliflower, cleaned, and chopped into small florets
Vegetable or chicken stock (low-sodium)
2 cloves garlic, peeled
1/3 cup plain Greek yogurt or low-fat sour cream
1-2 tablespoons Parmesan cheese
1 teaspoon horseradish
Salt, black pepper, cayenne pepper, to taste
Add cauliflower florets and garlic to medium sized saucepan. Add enough stock to just cover the florets (about ½ cup). Steam cauliflower until firm, not mushy, about 10 minutes.
Add cauliflower, garlic and stock to a food processor and blend until smooth, about 1 minute. Add yogurt, cheese, and horseradish. Add salt, pepper and cayenne pepper to taste. Blend again for about 1 minute.
Serve as a side dish or top with grilled poultry, fish or meat.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.