Cauliflower Puree with Sauteed Leeks


12 - 16 oz cauliflower florets, broken up into similar sized pieces

1 garlic clove

1-2 thyme sprigs

1/2 -3/4C chicken broth

1/4 C heavy cream or milk

2T (1oz) butter

salt and pepper

1 leek, dark green removed, sliced down middle and cut into 1/4" slivers

2T (1oz) butter

salt and pepper

In a medium saute pan, add cauliflower, garlic, thyme, and chicken broth. Heat over medium high heat until broth begins to boil. Cover and reduce heat to low and allow cauliflower to simmer in broth, about 5-7 minutes, until cauliflower is extremely tender. Remove from heat (discard thyme and save or discard garlic).

Meanwhile, for the leeks, heat another saute pan with the butter over medium heat and add the leeks, seasoning with salt and pepper. Cook the leeks slowly to allow them to caramelize gently, about 10 minutes. Remove pan from heat.

While leeks are sauteeing, add cooked cauliflower, excess liquid, garlic clove (optional), butter, and cream or milk to food processor and process until smooth. It should look like mashed potatoes. 

Season with salt and pepper to taste.

To reheat, add puree back to a saute pan over medium to medium low heat and add the sauteed leeks; fold all together and season again with salt and pepper.