Tuesday, April 16, 2013
4 TBSP olive oil
2 medium leeks - white parts thinly sliced
1 head cauliflower - chopped into large florets
2 cans white beans - drained and rinsed
1/4 cup milk or unsweetened non-dairy milk of choice
1 tsp salt
1/4 tsp pepper
Boil cauliflower in salted water until very tender. Drain well. Saute leeks in 1-2 TBSP olive oil until tender. Add to a food processor with boiled and drained cauliflower and the rest of the ingredients. Process until smooth.
*For an even creamier mash, add 1/4 cup shredded parmesan!