Instructions: Discard stem from cauliflower and break the head into flowerets. Steam or parboil until still slightly firm. Drain. While cauliflower is cooking, whirl the remaining ingredients except for seasonings in an electric blender. Add cauliflower and continue to blend at low speed, stopping before the vegetable is completely pureed to keep some texture.

Season to taste. Pour into heavy pot and add salt, pepper and garlic powder to taste. Heat slowly, stiring to prevent sticking. Thin with additional skim milk if neccessary.

Makes 4 servings at 234 calories and 0.6 grams of fat per serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.