This year I have been trying to inject more vegetables into my diet. If you didn't already know, I have been an admitted vegetable avoider. In the past I have had a small repertoire of veg that I have eaten, noted here, and all else have been kind of ignored.
The list is now expanding, exponentially. Thus, the list is also expanding for my kids.
I have always been really good about making sure my kids have gotten a wide range of vegetables in their diet. However, you know how little ones can be - loving something one day and the next, having complete and utter intolerance for the same dish.
Picky, picky, picky.
This vegetable dish will throw picky right out the window.
It did for me. And that's saying something.
Chop and soak leeks in a bowl of water - to remove any grit. And chop up your cauliflower too.
Boil or steam until the cauliflower is just tender.
Pour off water and place vegetables into a food processor or blender with some butter, salt and pepper.
Puree until smooth, or to the consistency of your liking. Add more seasoning and just a bit more butter.
What a surprise! This is really good. And couldn't you see this yummy side on the holiday table? Maybe as a mashed potato substitute?
Okay, I know that's a pretty ridiculous idea, substituting mashed potatoes. How about "in addition too" mashed potatoes?
Yeah, that's better.
Here's the recipe:
Cauliflower and Leek Puree
1 head of cauliflower, cut into pieces
2 leeks, chopped to light green part, soak in water to remove grit
2-4 T butter
salt and pepper to taste
Place chopped cauliflower and leeks into a pot of boiling water, use enough water to cover vegetables. Cook until cauliflower in just tender.
Drain vegetables and place into a food processor or blender with butter, salt and pepper. Blend until smooth or to the consistency you desire.
Spoon into serving bowl, top with a pat of butter, salt and pepper and serve.