Ingredients (4 servings)
600g cauliflower, trimmed, cut into florets
2 medium leeks, trimmed, halved, washed, thinly sliced
1 garlic clove, crushed
2 teaspoons fresh thyme leaves
2 tablespoons pure cream
Rinse cauliflower. Place, with water clinging, in a microwave-safe dish. Cover. Microwave on high (100%) for 4 minutes or until tender. Drain.
Meanwhile, melt butter in a frying pan over medium-low heat. Add leek. Cook, stirring, for 10 minutes or until soft and light golden. Add garlic and thyme. Cook, stirring occasionally, for 1 minute.
Place cauliflower in a bowl. Using a potato masher or fork, lightly crush. Add leek mixture and cream. Toss gently to combine. Season with salt and pepper. Serve.