1 head cauliflower (about 700 gm)
3 cups chicken stock (no sodium)
2 cups water
2 bay leaves
Seasonings: S+P, garlic powder, celery salt, italian seasoning, lemon juice, light-colored vinegar (I used rice)
**The seasonings are really individualized. I would imagine a curry/cumin would work fine, so would some ginger. Just use whatever flavor profiles you normally find pleasant on your vegetables***
Heat all the liquids to a boil.
Toss in the veg.
Boil for about 15-20 minutes or until the veg becomes easy to break apart.
Blend. I used a stick blender but any food processor/blender would work just as well. You can work in batches.
Add-ins: I served it with about a tsp of 0% Nonfat Greek Yogurt (you can also use sour cream)
Goes really nicely with a toasted piece of bread for dipping.
Comes out to about 5 1.5-cup servings at some really low calorie amount per cup.