Roasted Garlic and Cauliflower Puree

  • 1 tbsp. butter
  • 1 leek, cleaned and chopped
  • 1 head cauliflower, broken into florets
  • 1 medium potato, peeled and quartered
  • 5 cups water (or veggie/chicken stock)
  • 1 tsp. sea salt + 1/4 tsp. black pepper
  • 3 cloves roasted garlic
  • 1 tbsp. fresh chives

Saute leek in butter for 1-2 minutes.  Add cauliflower, potato, water and sea salt.  Bring to a boil, cover and reduce flame to medium. Cook 15 minutes or until vegetables are soft. Remove vegetables with a slotted spoon and puree in the food processor with the roasted garlic cloves.  Add the puree back to the soup. Mix and garnish with fresh chives.