Cauliflower Leek Puree Recipes

CAULIFLOWER-LEEK PURéE

Cauliflower-Leek Purée image

Categories Microwave Vegetable Side Quick & Easy Wheat/Gluten-Free Cauliflower Leek Bon Appétit Fat Free Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 3

Ingredients

6 cups 1-inch pieces cauliflower
1 cup chopped leeks (white and pale green parts only)
1 cup canned chicken broth

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

Cauliflower-Leek Puree image

This low-fat dish is a terrific substitute for mashed potatoes. Very low-carb diet friendly and tasty too! Originally from a March 2007 issue of Southern Living.

Provided by Leslie in Texas

Categories Cauliflower

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 leek
1 head cauliflower, 2 lbs., cut into florets
1/4 cup plain low-fat yogurt
2 tablespoons fresh parsley, chopped
1/8 teaspoon nutmeg
salt and pepper, to taste

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.

Nutrition Facts : Calories 40.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 39.6, Carbohydrate 8, Fiber 2.7, Sugar 3.6, Protein 2.7

LOW CARB CAULIFLOWER LEEK SOUP

Low Carb Cauliflower Leek Soup image

A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Provided by DRUMNWRITE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h15m

Yield 12

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream

Steps:

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g

KAT'S CAULIFLOWER LEEK SOUP

Kat's Cauliflower Leek Soup image

Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then combined with low-fat coconut milk and spices in this basic cream of cauliflower soup.

Provided by KatherineC

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
3 leeks, cut into 1-inch pieces
4 cloves garlic, chopped
1 head white cauliflower, chopped
2 carrots, peeled and chopped
1 large potato, peeled and cut into cubes
1 (32 ounce) carton low-sodium vegetable broth
1 (15 ounce) can light coconut milk
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup chopped fresh parsley, or as desired

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.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 30 g, Fat 15.9 g, Fiber 5.4 g, Protein 4.9 g, SaturatedFat 8.7 g, Sodium 205.4 mg, Sugar 6.4 g

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In a large pot of boiling, salted water, cook the cauliflower until very soft, 12 to 15 minutes; drain.
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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.
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