• 6servings

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Nutrition Info . . .

MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 1 Cauliflower - separated into Florets

  2. 1 Leek, white and 1" of green - well washed, and Cut into 1/2" slices

  3. 1 teaspoon 5ml Salt - divided

  4. 3 tablespoons 45ml Butter

  5. 3 tablespoons 45ml Cream

  6. 1/8 teaspoon 0.6ml Nutmeg -

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Cook cauliflower and leeks in lightly salted boiling water 15 minutes, until very tender. Drain; return veggies to pot and toss over high heat to thoroughly remove excess moisture.

  2. Place half the vegetables in food processor with half the butter and cream. Process until smooth. Repeat with remaining vegetables, butter, and cream. Mix in nutmeg; season to taste with salt and pepper.

  3. This recipe yields 6 servings.

  4. Carbohydrates: 8.5 grams Net Carbs: 5.5 grams Fiber: 3 grams Protein: 3 grams Fat: 9 grams Calories: 120 Description:

  5. "Leeks are relatively low in carbs (for a member of the onion family) and have a fresh flavor which pairs well with cauliflower. The single leek used here turns this dish into a close double for mashed potatoes."


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