1 head cauliflower (2 lbs.)
1 sm. onion (3 oz.)
2 lg. leeks
1 tbsp. oil
1 tsp. salt
1/4 tsp. cayenne pepper (or less to taste)
1/4 tsp. ground marjoram (or 1 tsp. flakes)
2 qts. water

1. Wash cauliflower. Cut head into eighths with leaves and stem on. Pulse-chop coarsely half at a time and reserve.

2. Quarter the onion and coarse chop. Reserve.

3. Trim stem and all but one inch of green end off leeks. Wash and slice (4 mm sl. disc). Wash under running water, drain and reserve.

4. Heat oil in large pot over medium heat. Add onion and leek. Cook until soft and translucent.

5. Add cauliflower, salt, cayenne and marjoram, stir.

6. Add water. Cook uncovered until liquid is reduced about 1/3 (about 25 minutes).

7. Using a slotted spoon, transfer vegetables to work bowl. Puree 1 1/2 minutes (for smoother, add 1/4 cup liquid and 2 minutes).