Cauliflower-Leek Puree

Southern Living
This low-fat dish is a terrific substitute for mashed potatoes.
Makes 6 to 8 servings


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1 leek
1 (2-lb.) head cauliflower, cut into florets
1/4 cup plain yogurt
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper


Prep: 10 Minutes
Cook: 10 Minutes

1. 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.

2. 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.

3. 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. Serve immediately.

Created date

February 2007