• Jennifer Coatanroch

Cauliflower Leek Purée

(Vegan, gluten free, soy free, nut free)


Recipe by: Jennifer Coatanroch, La Vie Plenty


Don't be fooled. Just because this seems simple, and there aren't many ingredients, it is AMAZING. Buttery (without any butter!) and creamy (without any cream!), and it will honestly become one of your new go-to recipes.


If you're craving mashed potatoes or potato leek soup, but don't want the carbs, this is the perfect thing for you!


I could just eat it with a spoon, but it goes really well with any other food too.


My favorite way to have it so far has been to serve the cauliflower purée over red lentils, topped with sautéed vegetables. The red lentils add the perfect amount of protein!


I also love it over wilted spinach with any other topping. Here I topped it with vegan meatballs. (I'm not a huge fan of plant-based meats, but once in a while we have them, and this is the brand that I've found to have the cleanest ingredients.)






The ingredients are so clean and simple. I like to grind the herbs together so the rosemary breaks up a little. If not, it's a little twiggy (is that a word??).



I like to use an immersion blender for this, but you can always transfer to a food processor to purée if you like. If you don't own an immersion blender though, it's a great piece to add to your kitchen! It's not expensive, and there are so many great uses for it.





If you try this recipe, please leave a comment and let us know what you think!!


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Bon Appétit, and Happy Cooking!


Cauliflower Leek Purée

PRINT RECIPE


Vegan, Gluten free, Nut free, Soy free

________________________________________

Prep time: 10 minutes

Cooking time: 25 minutes

Yield: 4 servings _________________________________________


Ingredients:

Seasoning blend:

  • ½ tsp rosemary

  • ½ tsp parsley

  • ½ tsp garlic powder

  • ½ tsp salt

Remaining ingredients:

  • 1 head cauliflower, cut into florets (about 4 ½ cups total)

  • 2 medium leeks, sliced into half moons

  • 2 cups vegetable broth (¼ cup for sautéing, and 1 ¾ cups for simmering)

Serving ideas: over lentils and spinach, topped with avocado, topped with sautéed vegetables, any meal really!


Directions:

  1. Place rosemary in a small bowl or mortar and pestle bowl, and grind it as fine as you can to break it up.* Add the remaining seasonings to the bowl, and set aside.

  2. Heat ¼ cup of vegetable broth in a medium sauté pan over medium heat.

  3. Add the leeks and reduce heat to medium low. Cook for 4 minutes, stirring occasionally.

  4. Add the cauliflower and seasonings, and cook for an additional 2 minutes.

  5. Add 1 ¾ vegetable broth, mix well, and bring to a boil. Cover with a lid, turn heat to low, and simmer for 15 minutes.

  6. Once the broth is absorbed, and the cauliflower is tender, transfer the mixture to a glass or stainless steel bowl (if you don’t have an immersion blender, transfer to a food processor or blender to purée) *.

  7. Purée the mixture with an immersion blender until you’ve reached your desired consistency (I prefer it pretty smooth).

  8. Garnish as desired, and enjoy!

Bon Appétit!


* When blending hot liquids in a blender or food processor, make sure to only fill it up to 1/2 full, remove the center feeder cap, and cover with a clean dish towel.






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