Cauliflower-Leek Puree Recipe

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Cauliflower-Leek Puree
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Ingredients:

Directions:

  1. Remove root, tough outer leaves, and tops from leek, leaving 1 inch of dark leaves. Cut into quarters lengthwise. Thinly slice leek; rinse well, and drain.
  2. Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes or until tender; drain. Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture. Remove from heat.
  3. Process vegetables with 1/4 cup yogurt, in 2 batches, in a food processor until smooth, stopping to scrape down sides as needed. Stir in chopped parsley and next 3 ingredients; transfer puree to a serving bowl. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.02 Kcal (879 kJ)
Calories from fat 18.23 Kcal
% Daily Value*
Total Fat 2.03g 3%
Cholesterol 7.96mg 3%
Sodium 767.76mg 32%
Potassium 1658.3mg 35%
Total Carbs 38.99g 13%
Sugars 15.85g 63%
Dietary Fiber 11.21g 45%
Protein 12.96g 26%
Vitamin C 239.1mg 398%
Iron 2.3mg 13%
Calcium 239.1mg 24%
Amount Per 100 g
Calories 34.24 Kcal (143 kJ)
Calories from fat 2.97 Kcal
% Daily Value*
Total Fat 0.33g 3%
Cholesterol 1.3mg 3%
Sodium 125.16mg 32%
Potassium 270.33mg 35%
Total Carbs 6.36g 13%
Sugars 2.58g 63%
Dietary Fiber 1.83g 45%
Protein 2.11g 26%
Vitamin C 39mg 398%
Iron 0.4mg 13%
Calcium 39mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 5
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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