Leek & Cauliflower Mash
Incredibly versatile, this leek and cauliflower mash always finds its way into a couple of different dishes when I have it on hand. I use the word mash loosely as I blend the two vegetables together, but not in the pureed form of the word mash. The texture is definitely dippable and spreadable like a mash, but I prefer it a little chunky.
The cauliflower is roasted until nutty, while the leeks are sautéed until sweet. The two are then blended together with heavy cream before being simmered into the most delicious blend of flavors. It can be spooned into a serving bowl, topped with flaked sea salt and parsley and served as a dip with crostini, pita chips, crusty bread or raw veggies. It's a crowd pleasing side dish when spread into a baking dish, topped with parmesan or mozzarella cheese and baked until warm and gooey. Though technically not a condiment, I've been known to layer the mash in a sandwich for a burst of flavor.
I'd love to see how you enjoy this mash! Show me your version by tagging me on Instagram at @y_delicacies.
Leek and Cauliflower Mash
Servings: 4 cups
2 lbs. cauliflower, broken into florets and center core/stem diced
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup butter
8 cups leeks, chopped ¼-inch slices (1 very large leek)
1 cup heavy cream
1 teaspoon Tobasco pepper sauce
1. Preheat oven to 425°F.
2. On a rimmed baking sheet, toss cauliflower, olive oil, salt and pepper together. Bake, stirring every 10 minutes, until browned and tender, about 30 minutes.
3. In a large skillet on medium heat, melt butter and add leeks, stirring occasionally, until leeks are wilted and tender, 15-20 minutes.
4. Add the roasted cauliflower to the leeks. Using a wooden spoon, break up any large pieces of cauliflower and sauté until blended and fragrant, about 5 minutes.
5. Add heavy cream and Tabasco and bring to a simmer until cream has reduced and thickened, 10-15 minutes.
Garnish with flaked sea salt and parsley and served as a dip with crostini, pita chips, crusty bread or raw veggies. The mash can also be served as a side dish when spread into an 8x8-inch baking dish, topped with parmesan or mozzarella cheese and baked at 350°F until warm and gooey.
