Dietitian’s tip:

This nonstarchy vegetable version of mashed potatoes is lower in calories and carbohydrates and a good source of vitamin C and folate.

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 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.