Cauliflower Leek Puree Recipes

SUGAR SNAP PEAS AND BABY CARROTS WITH CAULIFLOWER-LEEK PURéE

Steps:

• Fill large skillet with enough water to measure 3/4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with purée.

KAT'S CAULIFLOWER LEEK SOUP

Steps:

• Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
• Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
• Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
• Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

CAULIFLOWER-LEEK PURéE

Steps:

• Place cauliflower in large microwave-safe bowl. Add leeks and 1 cup broth. Cover bowl with plastic wrap. Microwave on high until vegetables are very soft, about 14 minutes. Using slotted spoon, transfer vegetables to processor. Blend until smooth. Mix in cooking broth by tablespoonfuls to thin, if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, covered, in microwave before serving.)

CAULIFLOWER-LEEK PUREE

Steps:

• Remove root, tough outer leaves,and tops from leek, leaving 1 inch of dark leaves; cut into quarters lengthwise.
• Thinly slice leek; rinse well and drain.
• Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes, or until tender; drain.
• Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture; remove from heat.
• Process vegetables with yogurt, in two batches, in a food processor until smooth, stopping to scrape down sides of bowl as needed.
• Stir in chopped parsley, nutmeg and salt and pepper to taste.
• Transfer puree to serving bowl and serve immediately.