By Emily Nachazel, HCTP March 2014
Cauliflower is a versatile veggie that can be made to resemble many of our favorite table staples. From pizza to rice to mashed potatoes, this low-calorie food is a great option for upping the nutrients on your dish without taking in the typical, heavy carb load.
- 1 small to medium head cauliflower
- 1–2 tbsps coconut oil (or butter)
- Splash unsweetened plain almond milk
- Salt and pepper
- Fresh herbs (optional)
- Wash and chop cauliflower into florets. Steam until cooked through (fork can easily pierce).
- Add cooked cauliflower to high-speed blender or food processor. Add coconut oil and almond milk and pulse until smooth and creamy.
- Taste, and add salt, pepper, and optional herbs as desired.
Emily Nachazel is a holistic health and life coach, yoga instructor, and wellness enthusiast based in Brooklyn, New York. Emily’s wellness journey started while she was working in the fast-paced corporate world, feeling stressed. She soon found yoga and healthy food, quickly realizing this was what she wanted to share with the world. After completing a yoga teacher training and becoming an Integrative Nutrition Health Coach, she quit her corporate job to pursue health coaching and yoga full-time and started her blog to share all things health and wellness with her community. Find her on Instagram @emilynachazel!
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