1 large cauliflower, chopped into florets 2 big cloves of roasted garlic (or 1 clove raw garlic) 2 tbsp nutritional yeast 2 tbsp vegan margarine 1 tbsp fresh chives, chopped salt & pepper

Chop the head of cauliflower into small florets. Place cauliflower in a large pot and fill with just enough water to cover the florets. Bring the water to boil and then reduce the heat to medium-low. Steam until tender, about 6 minutes. Drain the cauliflower well. Place the cauliflower in a large bowl, and puree with potato masher or immersion (stick) blender. Mix in remaining ingredients, seasoning with salt and pepper, to taste.