Serves 4

Cauliflower mashed 'potatoes'


    1 head cauliflower

    1 clove garlic

    1 leek, white only, split in 4 pieces

    1 tablespoon soft-tub margarine, non-hydrogenated

    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.




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