Mashed Cauliflower with Leeks, Kale, and Tomatoes | CUESA

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Mashed Cauliflower with Leeks, Kale, and Tomatoes


Charles Vollmar, Epicurean Exchange

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.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »