Recipe: Cauliflower mashed 'potatoes'
Medically reviewed on February 19, 2018Serves 4
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)
|Serving Size||1 cup|
|Monounsaturated Fat||1 g|
|Saturated Fat||1 g|
|Total Fat||3 g|