I’m pretty sure I’ve posted this recipe before, but it’s too good not to share it again!
And it’s ridiculously easy to make.
2 bags of frozen cauliflower
1 cup of Chobani nonfat Greek yogurt
2 cups organic chicken stock
3 tbsp dried onion flakes
4 tbsp garlic powder
1/2 cup fat free sharp cheddar cheese
1/2 cup chopped green onions
Boil (lid on) the cauliflower until fork tender in the chicken stock with the garlic powder and dried onions.
Once well done (about 10 minutes at a heavy boil), empty contents into blender or food processor. Most of the stock should have boiled off, but drain in the event it’s still very liquidy.
Add 1 cup of Chobani yogurt to blender and chopped green onion. Blend vigorously.
This should result in a “whipped,” fluffy texture.
Spoon into bowl and stir in cheddar cheese and then sprinkle with excess green onions.
The stock gives it the perfect level of salt, so make sure you taste it before you add any additional seasoning.
I don’t have an exact calorie count per serving, but the entire bowl is roughly 400 calories and results in a pretty massive bowl. I would guesstimate it’s about eight 2/3 cup servings, so it’s an incredibly low calorie side dish!
For those on a non-dairy Paleo diet, I suggest swapping the Chobani for So Delicious plain coconut yogurt (higher in calories and fat) and Daiya cheddar cheese alternative. This raises the calories to about 550 for the pot, but then it’s pure, non-dairy and caveman approved!
On that note… Bon appetit!