Parmesan & Roasted Fauxtatoes

Garlic Parmesan Mashed Fauxtatoes: Rich, creamy, and flavorful, but this small-batch recipe has no potatoes! You'll find tons of flavor and nutrients in this recipe that's just the right size for your post-op holiday needs!

Serving Size: 1/3 cup
Number of Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 1 c. low-fat, low-sodium chicken broth
• 1 c. water
• 2 cloves garlic, peeled
• 1 bag (about 3 cups) frozen cauliflower florets
• 1 can (10 oz.) Cannellini Beans or Great Northern Beans drained and rinsed
• ½ c. fresh grated Parmesan cheese
• ½ tsp. white pepper
• Salt, to taste

Directions:

1. Preheat oven to 350 degrees.
2. In a pot, place chicken broth, water and garlic cloves. Bring to a boil, then add cauliflower florets and cover. Cook about 5-7 minutes, or until florets are soft.
3. Remove garlic and half the liquid.  Add beans and cheese.
4. Using an immersion blender, blend cauliflower and beans until completely whipped. "If you don't have an immersion blender you may also blend cauliflower with either a food processor or large pitcher blender."
5. Place mixture in a baking sheet and bake at 350 for 20-25 minutes or until liquid has reduced and mixture has thickened.

Nutrition Information
Serving size = 1/3 cup
83 calories, 2g fat, 257mg sodium, 10g carbs, 2g sugars, 3g fiber, 7g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins