Cauliflower-Leek Puree

Name: Cauliflower-Leek Puree
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams cauliflower, cut into florets; 2 Tbsps chopped fresh parsley; 0 teaspoons ground nutmeg; 1 leek; 0 teaspoons pepper; 59 milliliters plain yogurt; 0 teaspoons salt

Cauliflower-Leek Puree is a gluten free, primal, and vegetarian recipe with 8 servings. One serving contains 40 calories, 3g of protein, and 1g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of salt, parsley, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Remove root, tough outer leaves, and tops from leek, leaving 1 inch of dark leaves.

Ingredients you will need

Leek

Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain.

Ingredients you will need

Leek

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.

Ingredients you will need

Cauliflower Florets

Vegetable

Water

Leek

Equipment you will use

Sauce Pan

Frying Pan

Remove from heat.

Process vegetables with 1/4 cup yogurt, in 2 batches, in a food processor until smooth, stopping to scrape down sides as needed. Stir in chopped parsley and next 3 ingredients; transfer puree to a serving bowl.

Ingredients you will need

Vegetable

Parsley