If hot spices aren’t to your taste, use sweet sausage. Substitute broccoli for the cauliflower, if you like-both belong to the same vegetable family. Leeks can have a lot of soil hidden between the layers. To clean them, slice them in half lengthwise and wash under cold running water.
1. Spray a small non-stick skillet with cooking oil and sauté the sausage over medium heat just until browned and cooked through, approximately 5 minutes. Drain off the fat and set aside.
2. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic and leek and cook for 5 minutes or until softened.
3. Add the stock, cauliflower and potato and bring to a boil. Cover, reduce the heat to low and simmer for 25 minutes, or until the potato is tender.
4.Transfer to a food processor and purée until smooth. Add the sausage and serve immediately.
4 oz spicy sausage, chopped and casing removed 2 tsp vegetable oil
2 tsp minced fresh garlic
2 cups chopped leek
4 cups chicken stock
3 cups cauliflower florets
1 cup peeled diced potato
Nutritional Analysis per Serving
Protein 6 g
Fat 6 g
Saturated Fat 3 g
Carbohydrates 14 g
Cholesterol 16 mg
Sodium 389 mg
Fiber 2 g
Prep Time: 10 minutes
Cook Time: 35 minutes
Make Ahead: Prepare up to a day ahead and refrigerate. Reheat gently over low heat before serving, adding more stock if too thick.