Cauliflower mashed 'potatoes'

Ingredients

• 1 head cauliflower
• 1 clove garlic
• 1 leek, white only, cut in 4 pieces
• 1 teaspoon butter
• 2 teaspoons olive oil
• Pepper to taste

Directions

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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 79
Total carbohydrate: 11 g
Cholesterol: 3 mg
Dietary fiber: 3 g
Monounsaturated fat: 2 g
Protein: 3 g
Saturated fat: 1 g
Serving size: 1 cup
Sodium: 55 mg
Total fat: 4 g

DASH Eating Plan Servings

Fats and oils: 3
Vegetables: 2

Diabetes Meal Plan Choices

Fats: 3
Nonstarchy vegetables: 2

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 0.5
Vegetables: 2