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Roasted Cauliflower Puree

By Glen Hogh, Chef & Owner of Vega Tapas Café

This creamy side dish is served with pan roasted gulf fish as one of Ochsner’s Eat Fit NOLA menu items at Vega Tapas Café.

1 head of fresh cauliflower (approximately 2 pounds), separated

2 cloves garlic, crushed

1 cup olive oil

½ red onion, shaved

Salt and pepper to taste

Preheat oven to 350 degrees.  Toss all ingredients together in large bowl till uniformly coated with oil.  Place into baking dish along with 1 cup water.  Bake for 35-40 minutes or until golden brown.  Remove and allow to cool slightly.  Place into food processor and pulse.  Using oil from pan, adjust the consistency as needed.

Nutrition Facts per Cup:

70 calories

4 grams fat

<1 gram saturated fat

7 grams carbohydrates

4 grams fiber

2 grams protein