Leek-Cauliflower Purée

Instead of potatoes, serve this creamy and flavorful purée with meatloaf or roast chicken.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium

Serves: 8


  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and finely chopped
  • 2 large leeks, white parts only, chopped
  • 3 cloves garlic, peeled and minced
  • 1⁄2 cup fat-free vegetable broth
  • 2 medium heads cauliflower, cored and cut into florets
  • 1⁄2 cup plain low-fat yogurt
  • 3⁄4 tsp. ground black pepper


  • In a large saucepan, heat olive oil over medium heat. Add onion, leeks, and garlic; cook and stir until tender, about 7 to 8 minutes.
  • Add vegetable broth and cauliflower florets; bring to a boil. Cover pan, reduce heat, and simmer for 30 minutes or until vegetables are very tender.
  • Remove from heat and, using an immersion blender, purée the mixture. Add yogurt and pepper; heat through until steaming; serve hot.