Directions
- 1Add olive oil to a pan and heat it over medium to medium-high heat.
- 2Add six cloves of garlic and one bag of trimmed leeks to the pan.
- 3Once the leeks are softened, add two 24oz bags of unflavored organic riced cauliflower.
- 4Season with salt.
- 5Once cauliflower is soft and warm, add it to a blender.
- 6Add one cup of 0% fat greek yogurt, a couple of splashes of heavy cream, black pepper, and grated parmesan cheese to the blender.
- 7Blend the mixture until it's a potato-like consistency.
- 8Add a tiny splash of milk to thin it out.
- 9Taste and adjust seasoning as needed.
- 10Pour mixture into a serving tray and top with chives.
Ingredients
- 2 x olive oil
- 6 cloves garlic
- 1 x leeks
- 2 24oz bags riced cauliflower
- 1 x salt
- 1 cup 0% fat greek yogurt
- 2 splashes heavy cream
- 1 pinch black pepper
- 1 x parmesan
- 1 splash milk
- 1 x chives
Equipment
panblender
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