Balsamic Glazed Leeks & Creamy Cauliflower
Balsamic Glazed Leeks & Creamy Cauliflower
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Ingredients
2 large leeks, sliced into ¾-inch pieces
2 cups cauliflower florets
½ cup Greek yogurt
½ cup milk
¼ cup Parmesan cheese, grated
¼ cup balsamic vinegar
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1 tsp Morton & Bassett Tarragon
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½ tbsp Morton & Bassett Garlic Powder
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2 tsp Morton & Bassett Smoked Pepper
1 tsp salt
Olive oil (for cooking)
Directions
Bring a pot of water to a boil. Add the cauliflower florets and cook until tender.
Drain well, then transfer to a pan and cook over medium heat for 5 minutes to remove excess moisture.
Remove from heat and add the cauliflower to a food processor with Greek yogurt, milk, Parmesan, M&B Garlic Powder, salt, and 1 tsp M&B Smoked Pepper.
Blend until smooth and creamy. Set aside and prepare the leeks.
Preheat oven to 400°F.
Heat a drizzle of olive oil in a pan over medium-high heat. Add the leeks and sear until golden brown, flipping halfway through.
Pour the balsamic vinegar into the hot pan and cook until it thickens into a glaze, coating the leeks.
Transfer leeks to a baking sheet and bake until the edges are slightly crispy, about 5–10 minutes.
Spread a thin layer of the creamy cauliflower onto a serving plate.
Sprinkle with M&B Tarragon.
Arrange the glazed leeks on top and drizzle with a little extra balsamic glaze. Serve immediately.