1 wedge Laughing cow cheese (I used garlic and herb)
Pinch of sea salt
1/4 tsp. pepper
1/2 tsp. fresh rosemary, chopped
Bring a medium pot of water to a boil and add your chopped cauliflower. Boil for about 10 minutes, until cauliflower is tender and soft. Drain and pat dry with a towel.
Add hot cauliflower to your food processor and add chicken stock, Greek yogurt, olive oil, garlic and cheeses; process until completely smooth. Feel free to add a touch more Greek yogurt as needed for creaminess.
Stir in salt, pepper and rosemary and enjoy!
Serving Size: 1/2 cup • Calories: 91 • Fat: 5.1 g • Saturated Fat: 1.3 g • Carbs: 8.2 g • Fiber: 2.9 g • Protein: 5 g • Sugar: 3.2 g • WW Points+: 2 • Smart Points: 3