Looking for a healthful alternative to mashed potatoes? This cauliflower purée will do the trick! Leeks add a hint of sweetness while Dijon mustard gives it a little kick. Serve with grilled chicken or steak.
- Prep time 45 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
Toss together cauliflower, oil, coriander and cumin; arrange in single layer on lightly greased rimmed baking sheet. Bake in 425°F (220°C) oven, turning once, until tender and light golden, about 25 minutes.Meanwhile, in nonstick skillet, melt butter over medium heat; cook thyme, stirring, until fragrant, about 1 minute. Add leeks and garlic; cook, stirring occasionally, for 5 minutes. Add 1/4 cup water; cook, stirring occasionally, until leeks are very tender, about 15 minutes.
In food processor, purée together leek mixture, cauliflower, milk, lemon juice, mustard, salt and pepper until smooth. Scrape into serving bowl; sprinkle with chives.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 242 mg
- Sugars 7 g
- Protein 6 g
- Calories 157.0
- Total fat 8 g
- Potassium 448 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
%RDI
- Iron 14.0
- Folate 50.0
- Calcium 12.0
- Vitamin A 13.0
- Vitamin C 155.0
