What do you do when you were seduced by the sheer whiteness of a head of cauliflower and bought way too much? Make a puree! The leeks in this dish are the magic ingredient. Top the dish with a little white truffle oil and you will be in heaven.
1 leeks, thinly sliced and rinsed well
1 TBSP olive oil
2 lb cauliflower forets
2 c vegetable broth
3/4 c non fat milk
In a large pot, heat oil over medium heat, cook leeks until softened about 5 minutes. Add cauliflower and cook, covered for 2 minutes. Add broth and milk, reduce to simmer and cook for 30 minutes until very tender.
Allow to cool and add to a blender or food processor until smooth.
Serve with a little olive oil or truffle oil.
Serves 4 – 6.