By Mayo Clinic Staff

Number of servings

Serves 4


    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, of 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.

Nutritional analysis per serving

  • Total carbohydrate 9 g
  • Dietary fiber 3 g
  • Sodium 75 mg
  • Saturated fat 0.5 g
  • Total fat 3 g
  • Cholesterol 0 mg
  • Protein 2 g
  • Monounsaturated fat 1.5 g
  • Calories 67

This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the Bookstore.

Jan. 30, 2009