Roughly chop the cauliflower florets. Cook in boiling water for 12-
15 minutes or until soft. Drain (a fine mesh sieve works best) and
set aside.
While the cauliflower is cooking, prepare the leeks- Quarter the
stock of the leek lengthwise, then slice thinly across the stalks.
While the cauliflower is cooking, melt the butter in a sauce pan. Add
the leeks and garlic and cook for about 8 minutes, until softened,
being careful not to burn the garlic (or else it starts to taste bitter).
Once everything is cooked, it’s time to puree the mixture. If
using a food processor- Add all ingredients to the bowl of the
mixer and pulse until blended. If using an immersion blender-
Add all ingredients back into the pot used to cook the
cauliflower and blend until smooth. Season with salt and pepper
to taste. If the mixture is too thick, add in a little extra yogurt or
a splash of milk.
Sprinkle with chopped parsley and serve!
Originally Submitted
5/14/2013
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