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Cauliflower Puree
Cauliflower-Leek Purée is the perfect side dish alternative to the traditional mashed potatoes. Rich, creamy, and packed full of veggies. Even the potato lover in your life will love this delicious cauliflower purée dish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 132 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 head cauliflower (about 3.5 lbs)
- 3 tablespoons salted butter
- 1 leek Whites and some greens thinly sliced
- 2 cloves garlic Chopped
- ¼ cup heavy cream
- 1 teaspoon kosher salt
- ⅛ teaspoon dash of black pepper
- ⅓ cup Panko bread crumbs
- 1 teaspoon parsley Minced
Instructions
- Rinse and chop cauliflower into bite size pieces.
- Place cauliflower in a large pot of boiling (salted-add about 1-2 teaspoons) water. Cook the cauliflower until very soft, 12 to 15 minutes; drain and set to the side.
- Meanwhile, in a frying pan, melt 2 tablespoons butter over medium heat. Add the leeks and garlic. Cook, stirring occasionally, until the leeks are translucent and very soft, about 8 minutes.
- Using a blender or food processor (*you may have to work in batches) add the cooked cauliflower, leek mixture, salt, pepper, and heavy cream. Puree for 1 minute or until smooth in texture.
- Using the frying pan from the leek mixture melt the remaining 1 tablespoon butter over medium heat. Add the panko and parsley and toast until golden in color. Top the puree with the toasted panko. Divide evenly among plates and enjoy.
Cup of Yum
Notes
- Adapted from: Rachael Ray Magazine
- Rachael Ray Magazine
- Rinse well - Make sure you rinse the leek very well. Cut down the middle in half then let sit in a bowl of cool water. The sand/silt will start to release and move to the bottom of the bowl.
- Gluten Free - To make this recipe gluten free simply omit the panko bread crumbs or use a gluten free breadcrumb.
- Blender Free - If you don't own a blender or food processor you can mash with a fork or even use a hand mixer. Just note, that the leeks and garlic will not be pureed causing for additional texture in the puree.
Nutrition Information
Serving
1c
Calories
132kcal
(7%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
29mg
(10%)
Sodium
498mg
(21%)
Potassium
327mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
568IU
(11%)
Vitamin C
48mg
(53%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 132
% Daily Value*
| Serving | 1c | |
| Calories | 132kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 498mg | 21% |
| Potassium | 327mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 48mg | 53% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.