Creamed Cauliflower and Leeks

Serves 6

In a large saucepan bring the milk to a simmer. Add the cauliflower, leeks and saffron simmer until tender but not mushy. With a slotted spoon, transfer the cauliflower and leeks to a blender and whiz until smooth. Use the cooking milk, if needed, to reach the desired consistency. Discard leftover milk and return the puree to the saucepan and adjust seasoning.

Lisa’s note:
Saffron makes a nice seasoning but nutmeg or something spicier such as paprika or cayenne would work, as well. The dish can also be finished in the oven with some fat-free cheese and panko (Japanese bread crumbs).