Leek & Cauliflower Mash

This leek and cauliflower mash blends roasted cauliflower with tender, buttery leeks and mascarpone for a smooth, flavorful base. Topped with crisp, golden phyllo dough and a sprinkle of fresh rosemary, it makes a sophisticated and comforting side dish for any meal.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

1 pound cauliflower, cut into florets

2 tablespoons olive oil

¾ teaspoon salt, divided

¼ teaspoon black pepper

¼ cup salted butter, divided

2½ cups thinly sliced leeks, white parts only

4 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary, plus additional for garnish

½ cup mascarpone cheese

2 tablespoons whole milk

3 sheets phyllo dough

Nonstick cooking spray

Directions

Preheat oven to 425°F. Arrange cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with ½ teaspoon salt and pepper. Roast cauliflower, stirring halfway through, until fork tender, about 30 minutes; let cool slightly.
Meanwhile, melt 2 tablespoons butter in a medium saucepan over medium-low heat. Stir in leeks, garlic and 1 tablespoon rosemary. Reduce heat to low; cover and cook 5 to 8 minutes or until leeks are fork tender. Set aside ½ cup leek mixture.
Combine roasted cauliflower and remaining leek mixture in a food processor. Cover and process until smooth, scraping sides as needed. Add mascarpone, remaining 2 tablespoons butter, remaining ¼ teaspoon salt and milk; continue to process until combined. Stir in half the reserved leek mixture. Transfer mash to a 1½-quart oven-safe serving dish.
Place one sheet of phyllo dough on a flat surface. Spray with cooking spray, then layer with another sheet of phyllo dough and spray; repeat with remaining sheet. Cut stack into wide strips and place on mash to cover. Bake 10 minutes or until top is golden. Top with remaining reserved leek mixture and garnish with additional chopped rosemary, if desired.