Cauliflower Leek Purée is a healthy decadent side dish that will have you craving your veggies! Cauliflower is boiled tender and puréed together with sautéd leeks and garlic then blended with creamy Greek yogurt. Greek yogurt is important to this recipe because it has nearly half the calories of sour cream with a similar taste and thickness.

I like to serve Cauliflower Leek Purée with hearty meals that require a lighter side dish. I make a “loaded” version of this recipe which includes the addition of crispy crumbled bacon, shredded cheese, and spring onions for a healthier take on the loaded baked potato. It’s a tricky way to get your family to eat all of their veggies and then have them begging for more! 😉

Favorite Side Dish Recipes

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Ranch Pea Salad — Southern Squash Casserole

Washing the Leeks Properly

Leeks are in the onion family with a milder sweeter flavor than most onions. They pair well with potatoes, cauliflower, and any dish that requires a delicate onion flavor that does not overwhelm. The white and light green parts of the leek are eaten, while the tougher dark green tops are discarded.

Leeks are formed by rings bonded to together by the stalk. Often times, these rings can hold dirt even after the outer stalk has been rinsed off. To keep the dirt out of your side dish, separate the rings after slicing, then give them another rinse in a colander to wash out any leftover grit. Be sure to drain excess water on a paper towel prior to sautéing.

How to make Cauliflower Leek Purée

Cauliflower Leek Purée is a recipe that looks as though it would be difficult to make, but is actually very simple. Once you see how easy it is to prepare this amazing guilt-free side dish, you’ll make it a regular at your house.

Equipment Used

Cutting Board – used to prepare the cauliflower, slice the leeks, and chop the garlic
Large Pot – used to cook the cauliflower
Food Processor – used to purée the cauliflower and leeks/garlic mixture
Mixing Bowl – used to mix purée ingredients

Ingredient List

The ingredients in this dish are very simple. If you cannot find leeks, you can substitute with a mild yellow onion (half a cup “chopped”). Greek yogurt is essential due to its thickness.

Vegetables – cauliflower, leeks, garlic
Purée Cream – plain Greek yogurt, butter
Seasonings – salt and pepper

Recipe Preparation

Rinse off the cauliflower and dry with a paper towel. Place cauliflower on a cutting board and remove any “stems” and leaves. If some are left intact it’s okay. They can be easily removed after boiling. If needed, cut the tip of the stem so that both heads of cauliflower will fit into the pot, but leave the heads connected.

Place both heads of cauliflower in a large pot with enough water to cover an inch above the vegetables. Boil on medium-high heat until cauliflower is tender, about 15 minutes. Remove cauliflower from pot and allow to drain and cool to the touch.

Remove all white “heads” from the cauliflower and place them in a bowl. Discard the stem.

While cauliflower is cooking, rinse and slice the leeks then peel and chop with garlic. Separate the sliced leek rings and check for dirt. Rinse rings if needed (as indicated above), then drain excess water.

In a sauté pan over medium/high heat, melt 3 tablespoons butter. Reduce heat to medium then add sliced leeks and chopped garlic, cooking until leeks are tender, about 10 minutes.

Using a food processor, purée cooked cauliflower and sautéd leeks and garlic in batches. Be sure to add a little of both in each batch to ensure the flavors blend evenly.

Place purée mixture in a large mixing bowl. Add 2 tablespoons melted butter and stir until well combined. Add the yogurt and blend until purée is creamy. Add salt and pepper and taste for seasonings. Top with chopped chives.

Cauliflower Leek Purée can be made a day in advance and then reheated when ready to serve.