Cauliflower Leek Purée Recipes

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CAULIFLOWER-LEEK PUREE



Cauliflower-Leek Puree image

This low-fat dish is a terrific substitute for mashed potatoes. Very low-carb diet friendly and tasty too! Originally from a March 2007 issue of Southern Living.

Provided by Leslie in Texas

Categories     Cauliflower

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 leek
1 head cauliflower, 2 lbs., cut into florets
1/4 cup plain low-fat yogurt
2 tablespoons fresh parsley, chopped
1/8 teaspoon nutmeg
salt and pepper, to taste

Steps:

  • Remove root, tough outer leaves,and tops from leek, leaving 1 inch of dark leaves; cut into quarters lengthwise.
  • Thinly slice leek; rinse well and drain.
  • Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes, or until tender; drain.
  • Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture; remove from heat.
  • Process vegetables with yogurt, in two batches, in a food processor until smooth, stopping to scrape down sides of bowl as needed.
  • Stir in chopped parsley, nutmeg and salt and pepper to taste.
  • Transfer puree to serving bowl and serve immediately.

Nutrition Facts : Calories 40.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 39.6, Carbohydrate 8, Fiber 2.7, Sugar 3.6, Protein 2.7

CAULIFLOWER-LEEK PURéE



Cauliflower-Leek Purée image

Categories     Microwave     Vegetable     Side     Quick & Easy     Wheat/Gluten-Free     Cauliflower     Leek     Bon Appétit     Fat Free     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 3

6 cups 1-inch pieces cauliflower
1 cup chopped leeks (white and pale green parts only)
1 cup canned chicken broth

Steps:

  • Place cauliflower in large microwave-safe bowl. Add leeks and 1 cup broth. Cover bowl with plastic wrap. Microwave on high until vegetables are very soft, about 14 minutes. Using slotted spoon, transfer vegetables to processor. Blend until smooth. Mix in cooking broth by tablespoonfuls to thin, if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, covered, in microwave before serving.)

LOW CARB CAULIFLOWER LEEK SOUP



Low Carb Cauliflower Leek Soup image

A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Provided by DRUMNWRITE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 12

Number Of Ingredients 8

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream

Steps:

  • Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
  • Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g

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