Cauliflower is a good source of vitamin C and folate.
To make this plant based, leave out butter.
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 butter and olive oil. Add pepper to taste. Serve.
This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books.
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