Cream of cauliflower and leek cream

Cook the vegetables. Wash the cauliflower well and divide the head into the appropriate florets.

So we put the cauliflower and leeks in a pot and cover them with water. If we do not like the smell of the cauliflower when cooking, we add a glass of milk to the water.

Let it simmer until it is done, it will depend on the size of the cauliflower, the norm is about 15 minutes.

Drain well (without discarding the water) and transfer to our food processor, add the cheese, half a glass of water from boiling the vegetables and process until creamy. Add more water if we want until we reach the texture we like, remembering that when it cools it thickens more.

To me it has been very thick and now when you heat it you can add milk, chicken broth or water to get the texture I want... in my case it has been milk.

There are 4 portions of 275 grams with 100 Kcal each.