Recipe: Cauliflower Leek Puree
Mashed potatoes— love ‘em or hate ‘em, they’re an almost unavoidable Thanksgiving staple. But they’re also often full of butter and cream. Pour on the gravy, and it’s an all-out calorie-fest. This mashed potato alternative is far more flavorful, but offers the same texture with significantly fewer calories and carbs, and a much bigger dose of fiber and vitamin C.
Cauliflower Leek Puree
Serves 6-8. Adapted from Everyday with Rachael Ray.
What You'll Need:
1 large head of cauliflower (or 2 small)
1 large leek, dark green tops removed
3 cloves garlic
3 tablespoons butter
½ plain yogurt (regular or Greek)
A handful of parsley, chopped
What to Do:
- Roughly chop the cauliflower florets. Cook in boiling water for 12-15 minutes or until soft. Drain (a fine mesh sieve works best) and set aside.
- While the cauliflower is cooking, prepare the leeks: Quarter the stock of the leek lengthwise, then slice thinly across the stalks.
- While the cauliflower is cooking, melt the butter in a sauce pan. Add the leeks and garlic and cook for about 8 minutes, until softened, being careful not to burn the garlic (or else it starts to taste bitter).
- Once everything is cooked, it’s time to puree the mixture. If using a food processor: Add all ingredients to the bowl of the mixer and pulse until blended. If using an immersion blender: Add all ingredients back into the pot used to cook the cauliflower and blend until smooth. Season with salt and pepper to taste. If the mixture is too thick, add in a little extra yogurt or a splash of milk.
- Sprinkle with chopped parsley and serve!
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