Cauliflower-Leek Puree in a baking dish with panko breadcrumbs on top

Cauliflower-Leek Puree

Cauliflower-Leek Puree is the perfect side dish alternative to the traditional mashed potatoes. Rich and creamy but packed fill of veggies.
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 132kcal
Author: Katie's Cucina


  • 1 Head Cauliflower (about 3.5 lbs)
  • 3 tbsp Salted Butter
  • 1 Leek Whites and some greens thinly sliced
  • 2 Cloves Garlic Chopped
  • 1/4 cup Heavy Cream
  • 1 tsp Kosher Salt
  • 1/8 tsp dash of black pepper
  • 1/3 cup Panko Bread Crumbs
  • 1 tsp Parsley Minced


  • 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.


Adapted from: Rachael Ray Magazine


Serving: 1c | Calories: 132kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 498mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 568IU | Vitamin C: 48mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!