10 ounces of cauliflower (the organic brand I use comes in 10 ounce bags frozen cauliflowers) adding 12 ounces will not affect the recipe and veggie serving would increase to the 6 oz serving size.
1 ounce of nut butter (peanut, almond, cashew ...) that is just shy of about 2 Tbsp. (1.90 T)
2 Tbsp of hot sauce (or to taste)
2 cloves of garlic
1 tsp paprika (optional)
1 Tbsp lemon juice or rice vinegar
Salt to taste.
Steam or cover cauliflower with water and boil until tender. Drain if you use the boil method.
Add all the ingredients to food processor and blend until smooth.
Eat warm or chilled with veggies.
BLE info.
Divide recipe in half.
Each half equals:
Protein = 1/4 - 1 ounce of the allowed amount of 4 ounces.
Veggies= 5 ounces
This makes a good spread on rice cakes for the morning meal (skip the fruit). Add in a little more protein for a complete meal.
Or for dinner a nice side dip with fresh veggies, meat, cheese.
