- 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.