Creamy Cauliflower and Leek Purée

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This purée is equally as good to serve with the Sunday roast as it is with grilled tuna or mackerel. You can add 80 g (2 ½ oz) finely grated parmesan or cheddar to give it an extra zing.


  • 1 medium-large cauliflower, green leaves removed, broken into pieces
  • 1 large leek, washed and finely sliced
  • 400 ml(13 ⅔ fl oz) milk
  • 400 ml(13 ⅔ fl oz) water
  • 1 bayleaf
  • 1 clove garlic, peeled (optional)
  • ½ teaspoon freshly ground white pepper salt
  • cheddar or parmesan to serve (optional)


    Place cauliflower, leek, milk, water, bayleaf, garlic and pepper in a large saucepan. Cover and bring to a rapid boil. Turn to a moderate boil and cook 15 minutes, then remove lid and continue to cook until there is only ½ cm(¼ in) liquid left in the pot (this may take up to 15 minutes). Remove bayleaf and purée vegetables. Add salt to taste and cheddar or parmesan if desired.