Cauliflower-Leek Puree

November 2010
Cauliflower-Leek Puree

by 10 people

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Makes: 8 servings

Prep: 15 mins

Cook: 20 mins

  • 2 heads cauliflower (about 3 1/2 pounds), coarsely chopped
  • 4 tablespoons butter
  • 1 leek, thinly sliced (about 1 1/2 cups)
  • 3 cloves garlic, chopped
  • 1 cup heavy cream
  • 3/4 cup panko breadcrumbs
  • 1/3 cup chopped flat-leaf parsley
  1. In a large pot of boiling, salted water, cook the cauliflower until very soft, 12 to 15 minutes; drain.
  2. Meanwhile, in a medium skillet, melt 3 1/2 tablespoons butter over medium heat. Add the leek and garlic and cook, stirring occasionally, until the leek is translucent and very soft, about 8 minutes.
  3. Using a food processor and working in batches, puree the cauliflower and the leek mixture with the cream.
  4. In a small skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add the panko and toast, tossing, until golden. Top the puree with the toasted panko and the parsley.
  • Perfect for a large gathering, a little goes a long way.
  • Can be made up to 3 days in advance.
  • Reheats in the oven, microwave or on the stovetop.