Cauliflower-Leek Puree

This post dates back to our Valentine's day dinner... (remember I'm severely behind on blog post)! Since I was traveling the week prior to Valentine's Day I had very little desire to go out to eat for Valentine's so instead, we decided to stay in and cook a nice meal. 

My husband took on the grilling duties for the steak and lobster, and we placed the asparagus in a tin foil pouch with some salt, pepper, and olive oil. I had the responsibilities of making the side dish.  I was itching to make something new since it felt like I hadn't been in the kitchen in week's. I had ripped out this recipe while I was going through all my magazines, and felt like this was a "high-end" like side dish to complete our lobster and steak Valentine's dinner. 

Can I just say that this is very easy to make, and is a great substitute for mashed potatoes. We both went back to the kitchen to re-fill our ramekins of this amazing puree. Even if you aren't planning on having a swanky dinner anytime soon... make this side dish, pronto! 

Source: Rachael Ray Magazine

Prep: 15 minutes

Cook: 20 minutes

Serves: 8

Ingredients: 

• 2 heads cauliflower (about 3 1/2 pounds), coarsely chopped
• 4 tablespoons butter
• 1 leek, thinly sliced (about 1 1/2 cups)
• 3 cloves garlic, chopped
• 1 cup heavy cream
• 3/4 cup panko breadcrumbs
• 1/3 cup chopped flat-leaf parsley

Directions:
1. In a large pot of boiling, salted water, cook the cauliflower until very soft, 12 to 15 minutes; drain.

2. Meanwhile, in a medium skillet, melt 3 1/2 tablespoons butter over medium heat. Add the leek and garlic and cook, stirring occasionally, until the leek is translucent and very soft, about 8 minutes.

3. Using a food processor and working in batches, puree the cauliflower and the leek mixture with the cream.

4. In a small skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add the panko and toast, tossing, until golden. Top the puree with the toasted panko and the parsley.