Cheesy Cauliflower and Leek Puree

Ingredients

• Half a large head of cauliflower, cut into even sized florets
• 1/3 a cup of cheddar cheese
• 1 leek, white parts only, sliced
• 500ml of The Stock Merchant Vegetable Stock (or Chicken Stock, or Mushroom Stock)
• A spoonful of butter

Instructions

Heat the butter in a frying pan and saute the leek gently for about three minutes, until soft.

Add the cauliflower florets and the stock. Cover, and cook until the cauliflower is tender, about five minutes.

Add to a blender with the cheese and blend until smooth.