• 2 large cauliflower, (about 3 1/2 lbs.)
• 4 Tbsp butter
• 1 Leek; thinly sliced (about 1 1/2 Cup)
• 3 Cloves garlic; chopped
• 1 cup heavy cream
• 3/4 C. breadcrumbs
• 1/3 C. parsley; chopped
In a large pot of boiling water, cook cauliflower until very soft, 12-15 min; drain.
In medium skillet meh 3 1/2 Tbsp. butter over medium heat; cook leek & garlic, stirring occasionally, until leek is translucent & very soft, about 8 min.
Using a food processor, in small batches, puree the leek and cauliflower mixture with cream.
In small skillet, melt remaining 1/2 Tbsp butter over medium heat. Add the breadcrumbs & toast, tossing until golden.
Top the puree with the breadcrumbs & parsley, serve. Serves 8