Cauliflower on pistachio cream. With the first chills, we feel the need to start our meal with a warm, yet light and vitamin-rich dish. Here I created this recipe with a key ingredient of Sicilian cuisine, the pistachio of Bronte. It is rich in nutritional properties, calcium, iron, phosphorus, magnesium, potassium, manganese, and copper. Among the most abundant vitamins, we find those of the B group (especially B1 and B6) and vitamins A, C, E, K, and folates. Pistachios are also rich in antioxidants, which counteract free radicals responsible for oxidative damage and cellular aging. The most abundant are beta-carotene, lutein, and zeaxanthin.

Thought for you:

Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Boiling
Cuisine: Mediterranean
Seasonality: Autumn, Winter and Spring

Ingredients

1 2/3 cups cauliflower
3 tablespoons pistachio flour
1 1/4 cups vegetable broth
3/4 cup milk
3 1/2 tablespoons butter
1 tablespoon flour
to taste salt
to taste poppy seeds (Optional)
1 leaf bay leaf
pepper

Cauliflower on Pistachio Cream

Tools

Saucepan
Whisk
Knife
Wooden Spoon
Kitchen Scale
Deep Plate

Preparation

Wash the cauliflower thoroughly, and leave it in water for a few minutes so that any impurities rise to the surface. Divide the cauliflower into florets and boil it in salted water with bay leaf. Keep it firm. Drain and let it cool.
In a saucepan, put the pistachio flour, hot broth, and room temperature milk. Mix well and turn on the heat. Add the butter and sifted flour gradually, and mix well with a whisk to avoid lumps.
Be careful not to let it boil. As soon as the desired thickness is reached, turn off the heat.
Plate in a deep plate by placing a ladle of pistachio cream, a cauliflower floret, and a sprinkle of poppy seeds. If you like, you can dip some croutons.