Ingredients
¼cupolive oil,divided, plus more for drizzling
20ozriced cauliflower
5ozleek,tough green ends removed, cut into half moons and rinsed
5clovesgarlic,smashed
1tbspkosher salt,plus 2 tsp, divided, plus more to taste
4cupsvegetable stock
2cupsnon-dairy milk,plus more to taste, divided
10oz1asparagus,woody stems removed, cut into ½ in (1¼ cm) pieces
6english pea,frozen
1lemon,zest
¼cupbasil,fresh, plus more for garnish
1½lbmedium red potato,cut into ½ in (1¼ cm) cubes
cold water
2tbsplemon juice,fresh
black pepper,freshly ground, for garnish
Preparation
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the riced cauliflower, leeks, garlic, and a teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
Pour in the vegetable stock and 2 cups of non-dairy milk.
Increase the heat to medium-high and bring to a boil.
Reduce the heat to medium, cover, and simmer for 15 to 20 minutes, until the cauliflower is completely broken down and tender.
Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the asparagus, peas, and a teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch.
Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch.
Season with a tablespoon of salt. Bring to a boil.
Once boiling, reduce the heat to medium-low.
Simmer for 8 to 10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy.
Add up to 1 cup non-dairy milk or water if needed to thin to your desired consistency.
Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
