INGREDIENTS:
- 2 tbsp. olive oil, divided
- 2 garlic cloves, minced
- 1 large leek, chopped, white and green parts separated
- 1 cup dry white wine
- 5 cups cauliflower florets (about 1 lb.)
- 4 cups vegetable broth
- 2 cups unflavored soy or almond milk
- ½ tsp. black pepper
- ¼ tsp. salt (or to taste)
- 1 lb. white button mushrooms, wiped clean, stems removed, and sliced
INSTRUCTIONS:
- Coat the bottom of a large saucepan or Dutch oven with 1 tablespoon of olive oil. Place over medium heat. Add white parts of leeks and garlic. Sautée until leeks are softened, about 5 minutes.
- Add wine and raise heat to medium-high. Bring to a simmer, Allow to simmer, stirring occasionally, until reduced by half, about 5 minutes.
- Add broth and cauliflower. Bring back to a simmer and allow to cook until cauliflower is tender, about 10 minutes.
- While cauliflower simmers, coat a large skillet with remaining 1 tablespoon of olive oil and place over medium heat. Add mushrooms in as even a layer as you can get them and cook for 5, minutes, until lightly browned on bottoms. Gently flip and cook another 5 minutes on opposite sides. Remove from heat and transfer to a plate.
- Working in batches if needed, transfer cauliflower mixture to blender or food processor and blend until completely smooth. This may take a few minutes. Return to pot.
- Add milk, salt and pepper to cauliflower mixture. Place over medium-high heat and cook just until heated throughout. Stir in mushrooms and green parts of leeks.
Source: Connoisseurus Veg
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