4.3
(8)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Heat the oil and 25g of the butter in a large saucepan over medium heat. Stir in the leek and garlic for 4 minutes or until soft. Stir in the cauliflower. Add milk and stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 13-15 minutes or until tender. Drain, reserving 2 tablespoons of the cooking liquid.
Step 2
Return the cauliflower and reserved cooking liquid to the pan. Season. Blend with a stick blender until smooth.
Step 3
Heat a small frying pan over medium-high heat. Cook remaining butter, swirling occasionally, for 2-3 minutes or until golden. Stir in the lemon juice and lemon thyme.
Step 4
Spoon the cauliflower puree onto a platter. Top with steamed beans and spoon over the sauce.
Your folders
womansday.com
Your folders
bhg.com
4.5
(25)
Your folders
foodnetwork.com
12 minutes
Your folders
food.com
5.0
(12)
5 minutes
Your folders
feastingathome.com
5.0
(6)
15 minutes
Your folders
justapinch.com
5.0
(1)
10 minutes
Your folders
hellofresh.ca
Your folders
mygourmetconnection.com
4.8
(4)
20 minutes
Your folders
cooking.nytimes.com
4.0
(183)
Your folders
recipetineats.com
5.0
(9)
10 minutes
Your folders
womansday.com
Your folders
aseasonedgreeting.com
5.0
(1)
30 minutes
Your folders
nomnompaleo.com
4.6
(14)
15 minutes
Your folders
keepingthepeas.com
5.0
(4)
15 minutes
Your folders
keepingthepeas.com
Your folders
leitesculinaria.com
5.0
(1)
20 minutes
Your folders
whatagirleats.com
4.9
(12)
20 minutes
Your folders
whatagirleats.com
Your folders
taste.com.au
4.0
(1)
15 minutes