Dietician's Tip: This nonstarchy vegetable version of mashed potatoes is lower in calories and carbohydrates and a good source of vitamin C and folate.
1 head cauliflower1 clove garlic 1 leek, white only, split in 4 pieces1 tablespoon soft-tub margarine, nonhydrogenatedPepper 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
Serving size: 1 cup
- Calories 67
- Cholesterol 8 mg
- Monounsaturated fat 1 g
- Saturated fat 1 g
- Sodium 60 mg
- Total carbohydrate 9 g
- Dietary fiber 2.5 g
- Protein 2 g
- Serving size 1 cup
- Total fat 3 g