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Recipe tags: Stove Top, Vegetarian

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Vegetables

Creamy Cauliflower

Recipe submitted by DaVita dietitian Roselyn from Colorado.

Portions:6

Serving size: 1/2 cup

Ingredients

• 1 large head of cauliflower (approximately 8 cups or 1-1/2 pounds)
• 1 teaspoon garlic, minced
• 1 leek, bulb only, split into 4 pieces and rinsed
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 tablespoon unsalted butter or margarine

Preparation

1. Break or cut up the cauliflower into small florets.
2. Place cauliflower florets into a pot and cover with water. Bring to a boil and cook 20 minutes. Drain some of the water, leaving about 1 cup in the pan with cauliflower. Add the garlic and leeks, cover and continue to cook 10 to 15 minutes or until very tender. Drain well.
3. Blend hot vegetables in a food processor until smooth like mashed potatoes.  Add a little water if the mixture seems too stiff.
4. Season the mixture with salt and white pepper. Stir in butter or margarine.
5. Serve hot.

Nutrients per serving

• Calories: 64
• Protein: 3 g
• Carbohydrate: 9 g
• Fat: 3 g
• Cholesterol: 5 mg
• Sodium: 116 mg
• Potassium: 256 mg
• Phosphorus: 58 mg
• Calcium: 35 mg
• Fiber: 4.8 g

Renal and Renal Diabetic Food Choices

• 1-1/2 vegetable, medium potassium
• 1/2 fat

Carbohydrate Choices

• 1/2 

Helpful Hints

• Frozen cauliflower pieces may be substituted for fresh cauliflower.
• Vegetables may be steamed instead of boiled if potassium is not restricted in your diet. The potassium content is 440 mg per 1/2 cup serving when cauliflower is steamed compared to 256 mg per 1/2 cup serving when cauliflower is boiled.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Laura G. says:

I liked this.

Reviewed: Jul. 13, 2009, 7:53 AM  -  Inappropriate review?   

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