INGREDIENTS:

1 Cauliflower head (Cut into florets)

1 Tbsp chicken or vegetable bullion

1 1/2 Cup Greek yogurt

1 Cup Feta cheese

1/4 Lb. Mexican Sausage (Longaniza)

Salt and pepper to taste

GARNISH: Guac sauce (Recipe here) Chopped scallions

DIRECTIONS:

Boil enough water to cook the florets. Add bullion and bring to a boil until florets are soft to the touch.

While that’s going, proceed to cook the sausage. Set aside once done.

Add cooked florets to a heavy duty blender with 2 cups of the broth. Add yogurt, salt and pepper and blend until smooth.

Pour onto serving plates and garnish with sauce, longaniza, feta and scallions.

Serve immediately. Enjoy!