This is another one of those recipes, born out of my desire to have a warm comforting side without killing myself to make it inside when it’s hotter than hades.

Grilled in a bbq safe pan, then pureed in a blender. No oven, no stove top necessary.

It’s also one of those recipes that can easily be made vegetarian or vegan by swapping vegetable stock for chicken stock and ghee or vegan butter for butter. Easy peasy.

Ingredients:

2 leeks, white halved, sliced and washed

1 head cauliflower, chopped in similar sized pieces

1 1/2 cup stock (I use chicken)

1 tsp salt

1 clove garlic

4 Tbsp butter or ghee

Directions:

Preheat grill to medium high.

Toss all ingredients together in a grill safe pan. Cover.

Grill until cauliflower is fork tender, about 10 - 15 minutes, tossing occasionally to prevent burning or sticking.

Remove from heat and pour all ingredients into a blender. Purée until smooth.