- 1 head cauliflower separated into
- 1 leek, white and 1" of green well washed, and cut into 1/2" slices
- 1 teaspoon salt divided
- 3 tablespoons butter
- 3 tablespoons cream
- 1/8 teaspoon nutmeg (optional)
- Salt to taste
- Freshly-ground black pepper to taste
Cook cauliflower and leeks in lightly salted boiling water 15 minutes, until very tender. Drain; return veggies to pot and toss over high heat to thoroughly remove excess moisture.
Place half the vegetables in food processor with half the butter and cream. Process until smooth. Repeat with remaining vegetables, butter, and cream. Mix in nutmeg; season to taste with salt and pepper.
This recipe yields 6 servings.
Carbohydrates: 8.5 grams
Net Carbs: 5.5 grams
Fiber: 3 grams
Protein: 3 grams
Fat: 9 grams