Mashed Cauliflower with Leeks, Kale, and Tomatoes

Source: Charles Vollmar, Epicurean Exchange

Recipe Type: | Seasons: ,

This recipe was demonstrated for CUESA’s Market to Table program on December 14, 2013.

This dish is a great substitute for mashed potatoes. It tastes very much like mashed potatoes without the high glycemic load. Cauliflower is high in vitamin C and the B vitamins folate and vitamin B6. It is a reservoir of phytonutrients that help detoxify cancer-causing agents.

Serves 4-6


1 medium head cauliflower, florets cut into bite-sized pieces, stems discarded
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 leek, trimmed, cleaned, and minced
4 cloves garlic, minced
1 bunch Tuscan (Dino) kale, stems removed and leaves coarsely chopped
1 cup cherry tomatoes, halved through the stem
Kosher salt and freshly ground black pepper


1.    Place the cauliflower in a saucepan and cover with water. Place over medium-high heat; bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes or until the florets are very soft. Drain the cauliflower, return it to the pot, and mash it with a fork or potato masher until coarsely chopped.

2.    Heat the olive oil and butter in a large skillet over medium-high heat. Add the leeks and garlic and sauté until soft, without browning, about 3 minutes. Add the chopped kale, tomatoes, and a pinch of salt and sauté on medium-low heat until tender, about 5 to 7 minutes.

3.    Add the sautéed leeks, kale, and tomatoes to the mashed cauliflower, and gently fold to combine. Season with salt black to taste. Serve immediately.

Farmers Market Ingredients