½ head of cauliflower florets
1 can cannellini beans
1 tsp. extra virgin olive oil
2 cloves garlic, roughly chopped
½ cup chicken or vegetable stock
¼ cup fresh cilantro or parsley
¼ cup grated parmigiano reggiano cheese
1 scallion, thinly sliced
Salt and pepper to taste
1. Steam the cauliflower florets until tender. Meanwhile, on low heat, sauté the garlic in olive oil for one minute. Add the drained cannellini beans and chicken stock. Add a pinch of salt. Bring to a boil and turn off the heat.
2. Transfer the florets and the cannellini beans mixture into a food processor and pulse until you have the consistency of mashed potatoes. Add the cheese, herbs, salt and pepper and pulse until incorporated. Transfer to a bowl, top with scallions, and enjoy the satisfying, carb-free goodness.