Cauliflower Leek Purée Recipes

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CAULIFLOWER PUREE



Cauliflower Puree image

This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.

Provided by Nicholio

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 20m

Yield 4

Number Of Ingredients 3

salt to taste
1 head cauliflower, cut into florets
1 tablespoon butter

Steps:

  • Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
  • Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g

CAULIFLOWER WITH LEEK "ASH"



Cauliflower with Leek

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

Provided by Ola Rudin

Yield Makes 4 servings

Number Of Ingredients 4

1 medium leek, white and palegreen parts only, halved lengthwise
1 small head of cauliflower, cut into large florets, trimmings reserved
4 cups whole milk
Kosher salt

Steps:

  • Preheat oven to 500°F. Set vents to high and open a window for adequate ventilation. Place leek on a foil-lined baking sheet. Roast until blackened, dry, and crisp, 70-90 minutes. Let leek cool. Break into shards. DO AHEAD: Leek ash can be made 3 days ahead. Store airtight at room temperature.
  • Using a mandoline, thinly slice 3 large cauliflower florets lengthwise (reserve trimmings); set aside.
  • Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20-25 minutes. Let cool slightly, then transfer cauliflower mixture to a blender or use an immersion blender in the pan and purée until smooth.
  • Return cauliflower purée to saucepan, add remaining cauliflower florets, and season with salt. Simmer until florets are just tender, 8-10 minutes. Using a slotted spoon, transfer florets to a medium bowl (rinse off any purée on florets).
  • Strain purée into another medium bowl. Divide florets among shallow bowls; spoon purée over. Garnish with reserved cauliflower slices; sprinkle with leek ash.

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

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

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

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

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

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 & PARSNIP PUREE



Cauliflower & Parsnip Puree image

This is a very tasty replacement for mashed potatoes. My boyfriend was absolutely shocked when I told him what the ingredients were and then he asked for seconds. He even commented that he guessed that giving up mashed potatoes would be ok with him if he could have this instead. Oh, did I mention that he's a meat & potato man from Texas? High praise, indeed.

Provided by Chef Emstar

Categories     Cauliflower

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 head cauliflower, cut into florets
1 lb parsnip
1 tablespoon butter
2 garlic cloves, minced
1/2 yellow onion, diced
2 tablespoons milk or 2 tablespoons fat-free half-and-half
1 teaspoon horseradish
salt & pepper

Steps:

  • Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
  • Boil for 10mins and add the cauliflower.
  • Cook for 10 more minutes.
  • In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
  • Drain the cauliflower and parsnips and put into a blender.
  • Add the onion and garlic, remaining butter, horseradish and milk to the blender.
  • Puree until smooth. If it's too thick add a bit more milk.
  • Season with salt and pepper.
  • If it needs more zip add a bit more horseradish.

CAULIFLOWER AND LEEK GRATIN



Cauliflower and Leek Gratin image

This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more for baking dish
1 (3-pound) head cauliflower, cut into florets
2 leeks, white and light green parts only, trimmed, and sliced crosswise into 1/4-inch pieces
2 small shallots, peeled and sliced into 1/8-inch rounds
1 to 2 teaspoons crushed red-pepper flakes
1 teaspoon fresh thyme leaves, coarsely chopped
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 cups grated Gruyere cheese
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish and set aside.
  • Bring a large pot of salted water to a boil. Add cauliflower and cook until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to a large bowl and set aside.
  • Melt butter in a small saucepan over medium-low heat. Add leeks, shallots, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in flour until well combined. Slowly add milk, stirring constantly, until well combined. Increase heat to medium-high and bring to a boil; let boil 2 to 3 minutes until thickened. Remove from heat and stir in 3/4 cups cheese; season with salt and pepper.
  • Pour leek mixture over cauliflower mixture and stir until cauliflower is well coated; transfer to prepared baking dish. Sprinkle remaining 3/4 cup cheese over top. Transfer to oven and bake until bubbly, about 25 minutes.
  • Meanwhile, preheat broiler. Transfer baking dish to broiler; broil until golden brown, 5 to 8 minutes. Let cool 5 to 10 minutes before serving.

CAULIFLOWER PURéE RECIPE BY TASTY



Cauliflower Purée Recipe by Tasty image

If you like creamy mashed potatoes, this cauliflower purée is for you! Made with just 5 ingredients (that happen to be vegan), it's silky smooth and full of savory flavor from nutritional yeast and garlic powder (add an optional pinch of nutmeg for a hint of the holidays). Super quick to whip up, the purée is a standout side for holiday gatherings and weeknight dinners alike!

Provided by Danielle DeLott

Categories     Sides

Time 20m

Yield 8 servings

Number Of Ingredients 6

2 medium heads of cauliflower
1 cup full-fat coconut milk, or vegetable broth
½ cup nutritional yeast
2 teaspoons garlic powder
2 teaspoons kosher salt, plus more to taste
nutmeg, optional

Steps:

  • Fill the bottom of a double boiler halfway with water. Cover and bring to a boil over high heat.
  • Cut the cauliflower into florets.
  • Add the cauliflower to the steamer basket. Place over the boiling water, cover, and steam until tender, about 10 minutes.
  • Transfer the cauliflower to a blender. Add the coconut milk and blend until smooth. Add the nutritional yeast, garlic powder, salt, and nutmeg, if using, and blend until incorporated (alternatively, transfer the cauliflower to a medium pot with the remaining ingredients and use an immersion blender to blend until smooth). Season with more salt to taste.
  • Serve immediately, or transfer to a medium pot, cover, and keep warm until ready to serve, re-warming over medium-low heat if needed. Garnish with a pinch of nutmeg before serving, if desired.
  • Enjoy!

Nutrition Facts : Calories 157 calories, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 5 grams

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