ROASTED CAULIFLOWER PURÉE

Roasting intensifies the flavor of this delicate dish. Serve with pan-seared chicken breasts and steamed spinach for a perfect weekday dinner.

Serves 4 as a side dish

1 large head of cauliflower, cut into small florets

¼ cup orange olive oil (or plain olive oil)

2 Tbs. freshly squeezed orange juice*

¼ tsp. ground cumin

2 tsp. microplaned orange zest*

⅓ cup 2% organic milk

1 tsp. kosher salt

⅛ tsp. ground white pepper

*One large navel orange should be perfect for this; microplane the zest you need, then juice the orange.

1. Preheat oven to 400ºF.

2. Arrange cauliflower in a single layer on a foil-lined baking pan. Whisk together the oil, juice, and cumin, and drizzle evenly over cauliflower. Roast until lightly browned and cooked through but still firm, about 20–25 minutes.

3. In a food processor: combine cauliflower, zest, milk, salt, and pepper; process until a coarse purée is obtained. Transfer to a saucepan and keep warm until ready to serve.

PER SERVING: 187 cal; 4.5 g pro; 14 g total fat (2 g sat fat); 12 g carb; 1.5 mg chol; 550 mg sod; 4 g fiber; 5.5 g sugars