Cauliflower Leek Puree Recipe
This mashed potato alternative is flavorful and offers the same texture as mashed potatoes with a much bigger dose of fiber and vitamin C.
Ingredients
- 1 large head (or 2 small) cauliflower, chopped
- 3 tablespoons ghee butter
- 1 large leek, dark green tops removed, thinly sliced
- 3 cloves garlic
- 1/2 cup plain greek yogurt
- Salt, to taste
- Pepper
- Handful parsley, chopped
Directions
- Bring a pot of water to a boil. Add cauliflower and cook 12 to 15 minutes, until soft. Drain and set aside.
- While cauliflower is cooking, melt butter in a sauce pan. Add leeks and garlic, and cook for about 8 minutes, until softened, being careful not to burn garlic.
- Add cauliflower, leeks, garlic, and yogurt to a food processor and pulse until blended. (Or put ingredients in cauliflower pot and blend with an immersion blender.) Season with salt and pepper to taste. If mixture is too thick, add extra yogurt or 1 splash milk. Sprinkle with parsley.
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