Cauliflower-Leek Puree

• 1 leek
• 1 head cauliflower, 2 lbs., cut into florets
• 1/4 cup plain low-fat yogurt
• 2 tablespoons fresh parsley, chopped
• 1/8 teaspoon nutmeg
• salt and pepper, to taste

1. Remove root, tough outer leaves,and tops from leek, leaving 1 inch of dark leaves; cut into quarters lengthwise.
2. Thinly slice leek; rinse well and drain.
3. Cook leek and cauliflower florets in boiling water to cover in a large saucepan 10 minutes, or until tender; drain.
4. Return vegetables to saucepan, and toss in pan over high heat to remove any excess moisture; remove from heat.
5. Process vegetables with yogurt, in two batches, in a food processor until smooth, stopping to scrape down sides of bowl as needed.
6. Stir in chopped parsley, nutmeg and salt and pepper to taste.
7. Transfer puree to serving bowl and serve immediately.

leek, cauliflower, yogurt, fresh parsley, nutmeg, salt

Taken from www.food.com/recipe/cauliflower-leek-puree-230485 (may not work)