Serves: 2 portions as a main or 4 portions as a starter
1 tbsp olive oil
1 medium cauliflower
5 cloves garlic
2 large leeks
1 litre vegetable stock
1 tsp tamari (or soy sauce)
1 tsp dried thyme
½ tsp sage
salt to taste
¼ tsp pepper
¼ tsp chilli flakes per portion
Drizzle olive oil
Pinch fresh parsley
1 tsp toasted pine nuts
Preheat the oven to 180ºC.
Chop the cauliflower and leeks and roughly slice the garlic.
Place in a baking tray with 1 tbsp olive oil and a large pinch of salt, then roast for 25 minutes.
Add the roasted vegetables to a saucepan with the vegetable stock, tamari, thyme, sage and pepper and bring to a simmer for around 5 minutes.
Add to a food processor and pulse until you reach your preferred consistency (we’ve chosen a smooth creamy blend).
Add back to the saucepan, check seasoning, then serve and garnish with the chilli flakes and herbs.
© Lucy Parker @lucy_and_lentils for The British Leek Growers’ Association (2020).