I was looking at my array of veges and had a lonely cauliflower and a couple of leeks and was about to make a soup. But thought turning this into a light and airy puree would be a lovely alternative to serve alongside dinner.
Photo: Simon Lambert
Cauliflower and leek puree
Serves 4
Ingredients
1 Tbsp butter
1 cauliflower, cut into florets
1 leek, sliced thinly
1 tsp curry powder
1 bay leaf
1 clove garlic
250ml water
400ml milk
freshly ground white pepper
salt
Method
Melt the butter in a large saucepan. Add the cauliflower and leek, cook over moderate heat for 3- 4 minutes.
Add the curry powder and cover with a lid. Continue cooking for another couple of minutes.
Add the bay leaf, garlic, milk and water. Stir to mix and season with salt and pepper.
Bring to the boil, reduce the temperature and cook for 15 minutes and there is only ½cm liquid left in the pot.
Remove the bay leaf and puree until smooth and airy.
Taste and adjust if necessary. Serve.
