Ingredients

• 2 cups (248 g) cauliflower, florets
• 2 cups (312 g) white potato, peeled and cut into pieces
• 1 cup (156 g) parsnips, peeled and cut into pieces
• 1/4 cup (56 g) non-dairy creamer, liquid
• 2 Tbsp (28 g) margarine, dairy-free
• To taste (2-3 g) salt and pepper

Method:

1. Boil potato and parsnip in a large pot until they begin to soften.
2. Add cauliflower and continue to cook until soft and tender. 
3. Drain water.
4. Place all ingredients in a food processor and blend until smooth.
5. Salt and pepper to taste.

Makes 7 servings.