• 1 cup low sodium chicken broth (I like Pacific Organic Low Sodium Chicken Broth)
  • 2 cups cauliflower pieces
  • 2 tsp parsley
  • 3 cloves garlic diced
  • 2 tsp garlic powder
  1. Take a large skillet and place the chicken broth and garlic in the pan and simmer for 2 minutes
  2. Add the cauliflower and continue cooking until it becomes soft and mushy about 10 minutes
  3. Turn off the heat and mash with a potato masher or back of a large spoon
  4. Add the garlic powder and parsley and mix
  5. Garnish with parsley and serve
Recipe by Jeanette Kimszal, RDN at