Cauliflower and Treviso radicchio cream is a first course with an intense flavor and very very good, rich in the beneficial properties of cauliflower and radicchio, a remedy on winter days. Very easy and quick to prepare, ideal if you are in a hurry, you can also prepare it the day before and reheat it at the last moment. I recommend also looking at other recipes with radicchio and other recipes with cauliflower you will find other delicious ideas to try. Now let’s see how to make the Cauliflower and Treviso radicchio cream and if you try it, let me know. Barbara
Here are other tasty recipes that I recommend trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare the Cauliflower and Treviso radicchio cream
- 1 Cauliflower
- 2 Treviso radicchio
- 1 sprig Rosemary
- 4 Potatoes (medium)
- Extra virgin olive oil
- Salt
- Pepper
- 1 quart vegetable stock or bouillon
How to prepare the Cauliflower and Treviso radicchio cream
Let’s start preparing the Cauliflower and Treviso radicchio cream Wash the cauliflower, remove any outer leaves, cut it into florets discarding the harder central part.
Wash the potatoes, peel them, and cut them into cubes. Wash the Treviso radicchio, remove any ugly outer leaves and remove the final stalk, cut the radicchio into strips, keeping aside a handful that will be used to add to the final dish.
Prepare the vegetable stock or bouillon. If you want to try my granular vegetable bouillon, you can find the recipe HERE. Pour into a pot, 4 tablespoons of extra virgin olive oil, the sprig of rosemary and let it warm for a couple of minutes, add the diced potatoes, cauliflower florets, and radicchio strips, salt, pepper and add about 2 cups of stock.
Cook for 20 minutes over medium heat. Check the cooking and add a ladle of stock if necessary. Remove the central sprig of rosemary. With an immersion blender, blend into a cream and if it is too thick, add more stock. Adjust the salt and serve very hot with a mince of radicchio leaves. If you like, you can add to the Cauliflower and Treviso radicchio cream some croutons.
How to store the Cauliflower and Treviso radicchio cream
The Cauliflower and Treviso radicchio cream can be stored in the refrigerator for 2/3 days or you can freeze it for a few months
