4
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Ingredients
1 head cauliflower, chopped
1 clove garlic, minced
1/2-1 cup unsweetened soy, hemp or almond milk (to desired consistency)
1/4 teaspoon black pepper, or to taste
1 cup thawed frozen peas
Instructions:
Steam cauliflower until tender. Place in a high-powered blender along with the garlic, non-dairy milk, nutritional yeast and black pepper and blend until smooth (add non-dairy milk until mashed potato consistency is achieved).
Place chili in a baking dish (see note) and stir in peas. Top with "mashed" cauliflower. Bake at 350 degrees F for 20 minutes or until heated through and bubbly.
Note: A 9x9 inch baking dish would work for 4 servings.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 252
Protein 17 g
Carbohydrates 45 g
Sugars 12 g
Total Fat 1.9 g
Saturated Fat 0.3 g
Cholesterol 0 mg
Sodium 134 mg
Fiber 13 g
Beta-Carotene 1626 ug
Vitamin C 97 mg
Calcium 163 mg
Iron 3.7 mg
Folate 277 ug
Magnesium 114 mg
Potassium 1283 mg
Zinc 3.2 mg
Selenium 10.9 ug
