From the Kitchen Window column
If the thought of pear cooked with cauliflower sounds a bit too strange, omit it, though it does add a touch of unexpected fall sweetness to the plate. A cauliflower puree may be served instead of potatoes if you're looking for a lighter dish than mashed potatoes.
Makes 4 to 6 servings
3 leeks, thinly sliced with their green parts removed and discarded (wash thoroughly before using)
2 tablespoons olive oil
2 cups vegetable broth
1 head cauliflower, broken into florets
1 small pear, peeled, cored and cut into chunks
1 teaspoon herbes de Provence
Salt and pepper to taste
In a medium saucepan over medium heat, saute the leeks in the olive oil until soft, about 5 minutes. Add 1 cup vegetable broth, 1 cup water and the cauliflower, and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 15 minutes. Add the pear and simmer another 2 minutes.
Drain the leeks, cauliflower and pear. In a bowl using a hand blender, or in a blender, puree the mixture with about 1/4 cup of vegetable broth until very smooth. Add more broth if necessary for texture. Add the herbs and stir well. Add salt and pepper to taste.