1 Cup

128 Calories

11g Carbs

4g Fat

4g Protein

3g Sugar

1/2 carb & 1/2 fat serving


Serves 1-2


1 large head cauliflower

1 1/2 cups butternut squash, cubed

3 TBS nutritional yeast

1/3 cup full fat coconut milk

1 tsp garlic powder

2 TBS butter, melted

1 TBS olive oil

1/2 tsp paprika

1/3 cup chicken broth



  • Set oven to 350 and break cauliflower head into small florets.

  • Drizzle with 1 TBS olive oil and bake on cooking sheet for about 20 minutes or until cauliflower is soft.

  • While cauliflower is cooking, make cheese sauce.

  • Heat butternut squash cubes for about 1-2 minutes to become soft.

  • Place all ingredients besides cauliflower and olive oil in blender or food processor and blend until smooth.

  • Once cauliflower is done, place in a large mixing bowl and mix with cheese sauce.
    **If you'd like, you can place the final product in the oven to warm all together or get cauliflower a little crispy on broil.

  • Enjoy!

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