- 1 head cauliflower
- 1 clove garlic
- 1 leek, white only, diced
- 2 tablespoons margarine (containing no trans fat)
- 1/4 cup parsley (optional)
- No salt seasoning and 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. While cauliflower is hot, puree in a food processor or blender until the vegetables resemble mashed potatoes. Process only a small portion at a time, holding the blender lid, if using, on firmly with a towel.) Add a little hot water if vegetables seem dry. Stir in margarine, no salt seasoning and pepper, to taste. Top with parsley garnish, if desired.
Sponsor: Intermountain Medical Center Heart Institute