Mashed White Beans and Cauliflower with Leeks

Mashed White Beans and Cauliflower with Leeks
(makes 18 1/3-cup servings, 6-1/2 cups)

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

1 tablespoon olive oil

2 medium fresh leeks, ends trimmed

8 ounces cauliflower florets

6 cups cooked white beans

1-1/2 cups fat-free low-sodium vegetable broth or chicken broth

3 tablespoons finely sliced fresh chives

1 tablespoon kosher salt

Instructions
Heat oil in a large frying pan over medium-high heat. Meanwhile,
halve leeks lengthwise then cut crosswise into thin, 1/4-inch half-moon
shapes. When oil shimmers, add leeks, season with kosher salt
and freshly ground black pepper, and cook until softened, about
5 minutes. Add 2 tablespoons of water to the pan and use
a spatula to scrape up the golden bits. Cook for another 1 to 2
minutes and set aside.
Meanwhile, place an inch of water in a medium saucepan and
bring to a simmer over medium-high heat. Place cauliflower in
a steam basket and nest in pot. Cover and steam until fork tender,
about 5 minutes. Remove and set aside to cool slightly.
Combine leeks, cauliflower, and beans in a food processor and puree
until smooth. Add broth, parsley, and kosher salt and puree until
smooth, scraping down sides as needed. Serve warm or room
temperature. Can be made up to 5 days ahead. Store
refrigerated in an airtight container and reheat before serving.

Nutritional information (per serving)
Calories: 100
Fat calories: 10
Total fat: 1 grams
Saturated fat: 0 grams Cholesterol: 0 milligrams Sodium: 180 milligrams
Total carbohydrates: 17 grams Fiber: 4 grams
Sugars: 1 grams
Protein: 6 grams
Vitamin A IUs: 4%
Vitamin C: 10%
Calcium: 6%
Iron: 15% 

This is a recipe from the Biggest Loser. Haven't tried it yet.