My friend has been making a lot of pureed cauliflower recently; I had a head of cauliflower in the house and decided to make my own version. It's delicious and very flavorful, my daughter's even ate it!
Boil 3 cups of water and add 1 heaping Tablespoon of Better than Bouillon to the water. Add in 1 head of cauliflower that has been cut into florets. Don't worry about cutting the florets the same size as it is going to be pureed. Boil until cauliflower is soft, about 10 minutes.
While the cauliflower boils, slice 1 leek in 1/2 lengthwise and thinly chop. Rinse in a bowl of water to remove any sand. Heat 1 Tbs. of olive oil in a pan and add the rinsed leeks. Saute for 4-5 minutes on medium high heat until the leeks are soft and goldenish. They will still retain much of their green color. Add a good pinch of kosher salt and pepper. Drain the cauliflower and add to a bowl. Add the leeks and puree with a hand blender until smooth. Add another pinch of black pepper and a about 1/4 C. of grated Parmesan cheese. Serve.
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