Cauliflower Puree with Leeks & Chives

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Cauliflower Puree Ingredients

1 large cauliflower head, cut into florets, about 1-inch in size
1 cup organic, full fat coconut milk (canned, BPA-free, gum-free)  
1 leek, cleaned and chopped (white and light green parts only)
1 tsp. fresh chives, minced + extra for garnish
1 tbsp. olive oil
Himalayan pink salt and ground, black pepper to taste

Cauliflower Puree Directions

1) Add olive oil to a sauté pan and cook chopped leeks over medium heat until tender and golden. Set leeks aside.
2) Next, add cauliflower to a steamer, cover, and steam over a pot of boiling water until tender.  
3) Once tender, remove cauliflower from heat and add to food processor with coconut milk, leeks, 1 tsp. chives, salt and pepper, and process until creamy and smooth.
4) Adjust salt and pepper to taste.
5) Transfer to serving dish and garnish with remaining chives.
6) Serve and enjoy!   

Jennifer MiremadiComment