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 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, 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.
Basics
Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving
Low sodium = no more than 140 mg of sodium per serving
Low fat = no more than 3 g of fat per serving
Serves 4
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