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Serves 4
Ingredients
1 head cauliflower
1 clove garlic
1 leek, white only, split in 4 pieces
1 tablespoon soft-tub margarine, nonhydrogenated
Pepper to taste
Directions
Break cauliflower into small pieces. In a good-sized saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes. While cauliflower is hot, puree until the vegetables resemble mashed potatoes. (Use a food processor, of if you prefer a smoother texture, use a blender. Process only a small portion at a time, holding the blender lid on firmly with a tea towel.) Add a little hot water if vegetables seem dry. Stir in margarine and pepper to taste.
Nutritional Analysis
(per serving)| Calories | 67 | Cholesterol | 0 mg |
| Protein | 2 g | Sodium | 75 mg |
| Carbohydrate | 9 g | Fiber | 3 g |
| Total fat | 3 g | Potassium | 372 |
| Saturated fat | 0.5 g | Calcium | 39 |
| Monounsaturated fat | 1.5 g |
