Creamed Cauliflower

1 1-pound head cauliflower, cored and separated into 2-inch florets
1 cup unsweetened soy milk
4 tablespoons soy margarine
Salt and cayenne pepper, to taste

Preheat the oven to 325. In a large pot, bring salted water to a boil and cook the cauliflower florets until tender, about 7 minutes. Drain and then spread the cauliflower on a large baking sheet. Bake for about 5 minutes, or until the cauliflower is slightly dried out.

In a small saucepan or in the microwave, combine the soy milk and margarine and heat until the margarine is melted.

Working in batches, puree the cauliflower in a blender with the soy milk mixture, then transfer the puree to a medium microwave-safe bowl.

Season with salt and cayenne to taste.

Makes 6 servings