To avoid the comforts of carbs, cauliflower is a low calorie substitute to thicken meals and a natural boost of vitamin C, vitamin K and folate.
Cooked with garlic, onions, chicken stock and ginger, it will taste delicious! Add white beans and ricotta cheese and you have a delicious and healthy recipe!
INGREDIENTS
- 1 large head of cauliflower, chopped
- 2 cloves garlic
- 1/2 onion, chopped
- 1 piece ginger (2cm x 2cm)
- 1/2 bunch celery, chopped (leaves removed)
- 500mL chicken stock
- 1 x 425g tin cannellini beans
- 1 tb olive oil
- 100g low fat ricotta cheese
- Pepper to taste
METHOD
1 Heat olive oil in a saucepan and cook garlic, onion and ginger until it softens and begins to brown.
2 Add chopped cauliflower and celery and stir for 2 minutes. Add beans and stir for an additional 2 minutes.
3 Increase heat to high and add stock and pepper.
4 Cover and bring to the boil for 8-10 minutes until all ingredients are soft.
5 Remove from heat and let stand for 10 minutes.Puree in batches.
6 Return back to saucepan and stir in ricotta cheese until well blended. Serve immediately.
The Carousel thanks Dietitian and Exercise Physiologist Kate Save, co founder of BeFitFood.
