Here’s another side I made for Thanksgiving. It’s a great alternative to mashed potatoes if you have guests who are carb-conscious. Click here to see a video on how to clean a leek.
Cauliflower – Leek Purée
2 heads cauliflower (about 3 ½ pounds), coarsely chopped
4 T butter
1 leek, cleaned and thinly sliced (about 1 ½ cups)
3 cloves garlic, chopped
1 C heavy cream
1/3 C panko bread crumbs
1/3 C chopped flat-leaf parsley or scallions
In a large pot of boiling, salted water, cook the cauliflower until very soft, 12 to 15 minutes; drain.
Meanwhile, in a medium skillet, melt 3 ½ tablespoons butter over medium heat. Add the leek and garlic and cook, stirring occasionally, until the leek is translucent and very soft, about 8 minutes.
Using a food processor and working in batches, puree the cauliflower and leek mixture with the cream.
In a small skillet, melt the remaining ½ tablespoon butter over medium heat. Add the panko and toast, tossing, until golden. Top the puree with the toasted panko and chopped parsley or scallions.
Source: November 2010, Everyday with Rachael Ray magazine