- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F. In large bowl, toss together cauliflower florets, olive oil, ground coriander and ground cumin. Arrange in single layer on lightly greased rimmed baking sheet. Bake in 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 water; cook, stirring occasionally, until leeks are very tender, about 15 minutes. In food processor, purée together leek mixture, cauliflower, milk, lemon juice, Dijon mustard and salt and pepper until smooth. Scrape into serving bowl; sprinkle with chives.
Nutritional facts PER SERVING: about
- Calories 157
- Total fat 8 g
- Cholesterol 11 mg
- Sodium 242 mg
- Potassium 448 mg
- Total carbohydrate 18 g
- Fibre 7 g
- Sugars 7 g
- Protein 6 g
