By Lauren Haas

Cauliflower and Dill pureeIngredients:
4-5 cups
1⁄4-1/3 cup
1 tablespoon 2 tablespoons 2 teaspoon
1 teaspoon
cauliflower, chopped into florets (about 1 1/2 lbs.) roasted garlic cloves (or you just sauté them) broth or unsweetened almond milk
truffle oil
fresh dill leaves
fresh chives, chopped salt and pepper, to taste

Fill a large saucepan with about an inch of broth or almond milk and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 10 minutes, or until fork tender.

Chop the dill and chives.
Place the cauliflower into a large food processor. Add in the roasted/sautéed garlic cloves, truffle oil and tahini. Process to your desired texture. For a smoother consistency, add a little unsweetened, plain almond milk or broth.

Once desired smoothness has been achieved, place in a serving bowl, fold in the dill, chives and season with salt and pepper.
WOW Tip:

You can usually find roasted garlic cloves available at the olive bar in Whole Foods. If you can find it, or don’t want to roast it on your own, you can sauté a few cloves, or skip it all together.

Prep Time: 15 minutes Cooking Time: 15 minutes Yields: 4-6 servings