- 2 tablespoons fresh lemon juice
- 7 cups cauliflower florets (about 2 1/2 pounds)
- 1 1/2 tablespoons butter, divided
- Cooking spray
- 3 cups thinly sliced leek (about 2 large)
- 1/4 teaspoon sea salt
- 2 (14-ounce) cans vegetable broth, divided
- 1/8 teaspoon white pepper
- Dash of ground nutmeg
- 4 teaspoons minced fresh chives
- calories 83
- caloriesfromfat 33 %
- fat 3 g
- satfat 1.4 g
- monofat 0.6 g
- polyfat 0.3 g
- protein 4.2 g
- carbohydrate 13.4 g
- fiber 4.2 g
- cholesterol 6 mg
- iron 1.3 mg
- sodium 565 mg
- calcium 52 mg
How to Make It
Bring 4 quarts water to a boil in a Dutch oven, and stir in juice. Add cauliflower, reduce heat, and simmer 15 minutes or until tender. Drain.
Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek and salt; cover and cook 5 minutes, stirring occasionally. Reduce heat to medium-low; cook 5 minutes or until tender (do not brown), stirring occasionally. Combine leek and cauliflower.
Place half of cauliflower mixture and 1 cup broth in a blender; process until smooth. Pour puréed mixture into a large bowl. Repeat procedure with remaining cauliflower mixture and 1 cup broth.
Melt 1 tablespoon butter over medium heat in Dutch oven. Cook 3 minutes or until lightly browned, stirring occasionally. Add cauliflower puree and remaining broth. Simmer 5 minutes. Stir in pepper and nutmeg. Sprinkle each serving with 1/2 teaspoon chives.