If the thought of pear cooked with cauliflower sounds a bit too strange, omit it, though it does add a touch of unexpected fall sweetness to the plate. A cauliflower puree may be served instead of potatoes if you're looking for a lighter dish than mashed potatoes.
Makes 4 to 6 servings
3 leeks, thinly sliced with their green parts removed and discarded (wash thoroughly before using)
2 tablespoons olive oil
2 cups vegetable broth
1 head cauliflower, broken into florets
1 small pear, peeled, cored and cut into chunks
1 teaspoon herbes de Provence
Salt and pepper to taste
In a medium saucepan over medium heat, saute the leeks in the olive oil until soft, about 5 minutes. Add 1 cup vegetable broth, 1 cup water and the cauliflower, and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 15 minutes. Add the pear and simmer another 2 minutes.
Drain the leeks, cauliflower and pear. In a bowl using a hand blender, or in a blender, puree the mixture with about 1/4 cup of vegetable broth until very smooth. Add more broth if necessary for texture. Add the herbs and stir well. Add salt and pepper to taste.
Copyright 2022 NPR. To see more, visit https://www.npr.org. 9(MDYwMzgxODUyMDE2MzQ1Nzg1MTRlNTA2Yg000))