Mashed cauliflower is lower in calories and carbohydrates than mashed potatoes. It's also a good source of vitamin C and folate.

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.

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