Ingredients
4 cups cauliflower florets
2 teaspoons olive oil
1 teaspoon crushed garlic
salt to taste
freshly ground black pepper

Instructions
1. Pre-heat the oven to 400? F.
2. In a large mixing bowl, toss the cauliflower, olive oil, garlic, salt and pepper until each floret is evenly coated.
3. Spread out the florets in a shallow baking dish in a single layer.
4. Bake for 20 to 30 minutes, stirring every 10 minutes.

Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 47
Carbohydrate - 6 g
Fat - 3 g
Fiber - 3 g
Protein - 2 g
Saturated Fat - 0 g
Sodium - 112 mg

Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
1 small Russet potato
1/2 teaspoon curry powder
salt to taste
freshly ground black or white pepper
1 bay leaf
about 1 quart low-sodium chicken broth or vegetable broth
5 cups cauliflower florets
1/4 cup chopped, fresh parsley
3 tablespoons non-fat sour cream

Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery, onion and curry powder, season lightly with salt and pepper, and cook for 10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay leaf and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the cauliflower and simmer until just tender, about 5 to 7 minutes.
5. Blend the parsley and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of parsley cream.

Serving Size: about 1 1/2 cup

Nutrition Information (per serving) Calories - 92
Carbohydrate - 15 g
Fat - 2 g
Fiber - 4 g
Protein - 5 g
Saturated Fat - 1 g
Sodium - 216 mg

Ingredients
1 tablespoon olive oil
1 teaspoon crushed garlic
4 cups cauliflower florets, blanched
1/4 cup thinly sliced red bell pepper strips
salt to taste
freshly ground black pepper
2 tablespoons toasted walnuts

Instructions
1. Heat the olive oil in a 10" skillet over medium-low heat.
2. Add the garlic and cook for 1 minute. Add the red pepper strips and cook one minute more.
3. Add the cauliflower, salt and pepper and saute with the olive oil and garlic until the cauliflower becomes tender, about 4 to 5 minutes. Remove from the skillet, sprinkle with toasted walnuts and serve.

Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 84
Carbohydrate - 7 g
Fat - 6 g
Fiber - 3 g
Protein - 3 g
Saturated Fat - 1 g
Sodium - 112 mg