Serves: 4
Total Calories: 90

1 medium cauliflower (about 1 1/2 pounds) cut into flowerets
2 to 6 cloves garlic to taste
2 tablespoons olive oil
1/2 teaspoon vegetable or sea salt

1. Preheat the oven to 350°F.
2. Place the cauliflower flowerets and garlic in a medium casserole dish, drizzle with oil, and sprinkle with salt. Cover and bake for about 1 hour or until very tender.
3. Transfer the cooked cauliflower to a food processor along with the garlic and puree until fairly smooth. (You can also use an immersion blender for this, but avoid using a standard blender, which will make it too smooth.)
4. Transfer the puree to a serving bowl and enjoy immediately.

Nutritional Facts:

Serves: 4
Total Calories: 90
Calories from Fat: 61

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Beets with Tops
Brussels Sprouts Simmered in Tomato Sauce
Local Vegetable Choices in Winter
Cabbage in Red Wine
Baked Cauliflower Puree
Cauliflower Croquettes
Broiled Endives
Cleaning and Cutting Leafy Greens
Sun Chokes with Tomatoes and Herbs
Greens with Carmelized Onions
Cajun Style Okra
Cleaning Leeks
Sauteed Leeks
Garlicky Stuffed Mushrooms
Potatoes and Turnips au Gratin
Roasted Garlic Mashed Potatoes
When It Comes To Potatoes...
Potato Cakes
Shiitake and Arame Saute
Creamy Leek Quiche
Spinach Quiche
Silken Spinach
Eggplant Quiche
What Should I Do With...
Corn Stuffed Tomatoes
Curry Roasted Sweet Potatoes
Gingery Broccoli
Pattypan Squash with Red Peppers
Mr. Singh's Potato Eggplant Curry
Fried Green Tomatoes
Maple Baked Acorn Squash
Rutabaga and Sweet Potato Casserole
Stuffed Eggplant