1 head cauliflower
2-3 cloves garlic
1/2 leek or onion or white part of 4 shallots
1 cup chicken stock (I use campbells real stock)
finely slice your washed leek and garlic
chop the cauliflower into evenly sized pieces
heat a medium sized pot over medium heat, add leek, garlic, salt & pepper and 1/4 cup chicken stock - immediately cover with a lid to trap the steam
after a minute or so lift the lid to reveal softened leeks, now add the cauliflower and a little more stock and replace the lid to steam the cauliflower
continue to cook checking regularly to make sure the pan is not dry, but that there is not so much liquid that you look like you are making soup(!)
if you add too much stock leave the lid off for it o evaporate.
remove the pot from the heat when you can push a wooden spoon through the cauliflower with a little resistence - if you cook it too much it will eventually lose its nutrients and may also begin to smell a little unpleasant (!)
transfer the contents of the pot into your blender with a squeeze of lime and blend until smooth - you may need to do it in batches. If your blender struggles just add a little more liquid. Check the seasoning at the end when all your blended batches are mied together in a serving bowl.
serve hot with seafood, lamb, steak or chicken and enjoy!