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    You are in: Home / Recipes / Cauliflower-Leek Puree Recipe
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    Cauliflower-Leek Puree

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Leslie in Texas's Note:

    This low-fat dish is a terrific substitute for mashed potatoes. Very low-carb diet friendly and tasty too! Originally from a March 2007 issue of Southern Living.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove root, tough outer leaves,and tops from leek, leaving 1 inch of dark leaves; cut into quarters lengthwise.
    2. 2
      Thinly slice leek; rinse well and drain.
    3. 3
      Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes, or until tender; drain.
    4. 4
      Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture; remove from heat.
    5. 5
      Process vegetables with yogurt, in two batches, in a food processor until smooth, stopping to scrape down sides of bowl as needed.
    6. 6
      Stir in chopped parsley, nutmeg and salt and pepper to taste.
    7. 7
      Transfer puree to serving bowl and serve immediately.

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    Nutritional Facts for Cauliflower-Leek Puree

    Serving Size: 1 (93 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 40.1
     
    Calories from Fat 2
    39%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.6 mg
    0%
    Sodium 39.5 mg
    1%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 2.7 g
    10%
    Sugars 3.6 g
    14%
    Protein 2.7 g
    5%

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