Step 1

Rinse off the cauliflower and dry with a paper towel. Place cauliflower on a cutting board and remove any "stems" and leaves. 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.

Step 2

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.

Step 3

While cauliflower is cooking, rinse and slice the leeks then peel and chop the garlic. 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.

Step 4

Using a food processor, purée cooked cauliflower and sautéd leeks and garlic in batches. Place purée mixture in a large mixing bowl. Add 2 tablespoons melted butter and stir until well blended. Add the yogurt and blend until purée is creamy. Add salt and pepper and taste for seasonings. Top with chopped chives.