1 head cauliflower, washed & chopped into florets
¼ cup water
3 cloves garlic, minced
1 avocado, mashed
4 Tbsp. extra virgin olive oil
3 cups chopped kale
3 green onions, chopped
½ cup fat-free milk
Non-fat plain Greek yogurt & chives (optional)
Wash hands with soap and water.
Combine cauliflower florets and garlic in a microwavable bowl with ¼ cup water, cover, and microwave on HIGH for 3-5 minutes
Using a food processor, pulse cauliflower and garlic until smooth. Add avocado. Set aside.
Over medium-high heat, coat the skillet with olive oil and add kale. Cook for 3-4 minutes or until kale wilts. Add green onions and cook another minute.
Add cauliflower mixture into skillet and add milk. Mix well until heated through.
Remove from heat and top with non-fat plain Greek yogurt and chives
Yield: 4 Servings
Store in an airtight container and refrigerate for up to four days.
![](/sites/default/files/styles/large/public/2024-06/cauliflower_colcannon_1200x800.png?itok=opjiz-ej)
Calories: 290
Fat: 22 grams
Saturated Fat: 2.5 grams
Sodium: 85 milligrams
Carbohydrates: 19 grams
Added sugar: 0 grams
Fiber: 8 grams
Protein: 7 grams