Cauliflower "Mashed Potatoes"

Source: Chef Franklin Becker

Cauliflower and leeks substitute for potatoes in this low-carb side dish.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	82.9
Total Carbs	11.5g
Dietary Fiber	3.3g
Sugars	3.8g
Total Fat	2.9g
Saturated Fat	1.8g
Unsaturated Fat	1.1g
Potassium	437.1mg
Protein	3.3g
Sodium	183.6mg
Dietary Exchanges 1/2 Fat, 2 Vegetable
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 Cauliflower, fresh, head, medium, FDA
1 medium garlic cloves
1 fresh leeks , white only, split in 4 pieces
1 tbsp Butter, unsalted
1 tbsp Butter Substitute, sprinkles (such as Butter Buds)
1 pinch white pepper (to taste)
1 pinch salt , to taste (optional)

1 Cut up the cauliflower into small segments.
2 Steam the cauliflower, garlic, and sliced leek until completely tender, approximately 20 - 30 minutes.
3 While still hot, puree the mixture in a food process or until it resembles potatoes.
4 For a smoother texture, the blender can be used afterward.
5 Add a little water if the mixture seems too dry.
6 If you are not salt sensitive, you may season with salt and white pepper to taste and add the butter to round out the flavor and texture.