Cauliflower-Leek Puree
3.5g
Net Carbs
1.4g
Protein
8.6g
Fat
1.5g
Fiber
98
Calories
Ingredients:
- 3 cups (321g) fresh cauliflower, cut into florets
- 1 leek, thickly sliced bulb and lower leaf portion (89g)
- 1 1/4 teaspoons salt, divided
- 3 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
Directions:
- Place a large pot filled about halfway with water over high heat and bring to a boil. Add 1 teaspoon salt, cauliflower and leeks and cook until very tender, about 15 minutes. Drain; return veggies to pot and toss in pan over high heat to thoroughly remove excess moisture.
- Place half the vegetables in food processor with half the butter and cream. Process until smooth. Repeat with remaining vegetables, butter, and cream.
- Mix in remaining salt, pepper, and nutmeg (optional); taste and add salt and pepper as desired. One serving is roughly a rounded 1/4 cup puree.
