Go Back
–+ servings
Cauliflower-Leek Puree in a baking dish with panko breadcrumbs on top

Cauliflower-Leek 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!
0 from 0 votes
Print Pin
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

Equipment

  • Stove Top
  • Blender

Ingredients

  • 1 Head Cauliflower (about 3.5 lbs)
  • 3 tbsp Salted Butter
  • 1 Leek Whites and some greens thinly sliced
  • 2 Cloves Garlic Chopped
  • ¼ cup Heavy Cream
  • 1 tsp Kosher Salt
  • ⅛ tsp dash of black pepper
  • ⅓ cup Panko Bread Crumbs
  • 1 tsp 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.

Notes

  • 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.
Adapted from: Rachael Ray Magazine

Nutrition

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? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!