This is one of my favourite side dishes over the holidays because it carries all the flavour of a luxurious potato side dish without feeling as heavy. I started developing this a few Christmases ago as my aunt cannot eat potatoes. Since so many holiday meals are served with potatoes on the side, I wanted her to have an option that was equally tasty without defaulting to rice. The flavour here really comes from leeks - you want them to get nice and soft and buttery. It’s ok if they brown a bit too, that’s just extra flavour! If you don’t have a food processor you could use a blender or hand blender. The other advantage to cauliflower over potato is you don’t have to worry about it turning gummy when blended!
About the ingredients
Leeks: as you will begin to notice in my recipes, leeks are one of my favourite ingredients. They add a gentle onion flavour without too much bite, and I find they pair nicely with cheese without overtaking the dish.
How to store leeks:
Leeks should be stored in the fridge but they can be REALLY big. Since you only eat the white part of the leek, if you’re tight on space, you can always trim off the green parts before storing them in your fridge. Just dampen a paper towel and wrap the cut ends until you are ready to use.
How to clean leeks:
I always give them a good rinse on the outside - if the outer layer seems to be discolouring, I will peel that off. Again, you only use the white part, so I cut off the greens. I’ll then peek down in the layers of the white part - if it seems really dirty I will chop the leeks to whichever size I need, then give them a rinse in a colander or soak in a bowl of water to remove all the dirt. Sometimes soil can get between the layers so it’s important to give them a good clean!
What do I do with all these leeks?!:
Typically leeks come in bunches of three. This recipe will use one. For the other two, you can pretty much use them in any recipe that calls for onion. They are awesome in soups. I use them in my turkey dressing/stuffing. I have a great leek and camembert quiche recipe in the archives. They are delicious with a roast chicken - add them to the pan and the chicken fat drippings will caramelize the leeks while it roasts. THE WORLD IS YOUR LEEK.
Choosing your milk: the higher the milk fat content of your milk, the richer this side dish will be. If you are looking for a lighter side, choose 1 or 2% milk. If you’re looking for a luxurious, creamy side, go all out with 35% m.f cream. Anything in between will also be delicious! I have not tried this recipe with non-dairy milk but I think any unsweetened nut or oat milk would probably work nicely.
Cheese: in the recipe, I recommend using parmesan cheese but really, any hard, sharp cheese will work well. Asiago would be delicious. So would Grana Padano. It isn’t meant to be like… “cheesy” in flavour, just super savoury and delicious. Save your cheddar for another recipe!
Leek & Cauliflower Puree
Serves 4-6, 30 mins prep/cook time
Ingredients:
1 cauliflower head, leaves and stalks removed
1 leek, green part removed
1 tsp, olive oil
1 tbsp butter
½ cup of milk or cream (higher the milk fat the creamier it will be)
¼ cup grated parmesan
Salt n pepper to taste
Method:
Prep your cauliflower - you can either boil or steam the cauliflower, your choice! First I chop the cauliflower into roughly equal pieces so it cooks evenly. Then while the cauliflower cooks, skip to step 2 to get your leeks cooking at the same time.
To boil: bring a medium pot of water to a boil. Add in cauliflower and boil until fork-tender, about 5 minutes. Drain and place in the food processor.
To steam: place your steaming basket in a medium pot with 1 cm of water. Add cauliflower pieces to the steamer basket and cover with a lid. Allow to steam for 5-7 mins until fork tender. Remove cauliflower and place it in the food processor.
Thinly slice your leek, first by running the knife lengthwise down the white part, and then slicing crosswise. Add to a pan over medium-low heat with olive oil and butter, and a pinch of salt. Allow to cook until translucent, buttery and softened. I like to let them deeply cook, 10-15 minutes.
Once leeks are cooked, add to the food processor along with your milk/cream and pulse until smooth. Add in your cheese and pulse again until well combined. Taste. Does it taste like you want to eat more? If no, you probably need some more salt and pepper. Add a touch, pulse again, and taste. Continue until it tastes delicious and perfectly seasoned!
You can keep the puree warm on the stove in a pot, covered, over low heat while you wait for the rest of your meal. You can also refrigerate for 3-5 days to reheat!
