This nonstarchy vegetable version of mashed potatoes is lower in calories and carbohydrates and a good source of vitamin C and folate.
1 head cauliflower
1 clove garlic
1 leek, white only, split in 4 pieces
1 tablespoon soft-tub margarine, nonhydrogenated
Pepper to taste
Break cauliflower into small pieces. In a large saucepan, steam cauliflower, garlic and leeks in water until completely tender, about 20 to 30 minutes.
Use a food processor to puree the vegetables until the texture resembles mashed potatoes. Process only a small portion at a time.
If you prefer a smoother texture, use a blender. Be sure to hold the blender lid on firmly with a dish towel. Add a little hot water if vegetables seem dry.
Stir in margarine and pepper to taste. Serve.
Nutritional Analysis (per serving)
- Total carbohydrate: 9 g
- Dietary fiber: 2.5 g
- Sodium: 60 mg
- Saturated fat: 1 g
- Monounsaturated fat: 1 g
- Total fat: 3 g
- Cholesterol: 8 mg
- Protein: 2 g
- Calories: 67