Creamy Cauliflower Puree - cooking recipe

Ingredients

8 cups cauliflower, cut into bite size florets (about 1 head)
4 garlic cloves, crushed, peeled and cooked with cauliflower
1/3 cup nonfat plain yogurt
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1 dash fresh ground pepper, to taste
1/8 teaspoon chives, for garnish

Preparation

Cook cauliflower & garlic until very tender.
Place the cooked cauliflower and garlic in a food processor.
Add yogurt, 2 teaspoons oil, salt and pepper; pulse several times, then process until smooth and creamy.
Garnish with chives, if desired drizzle 2 more teaspoons of olive oil. Serve hot.