Autumn, soup season and cauliflower — you either love it or you hate it. I adore it and try to get my little nieces to eat it in every way possible; the best way I’ve found is this Cauliflower and Potato Velouté, simple, tasty and quick with just a few basic ingredients.
You’ll have a warm and comforting first course for a light evening. You’ll see how good this cauliflower velouté is and how easy it is to make. I even had the kids help so they ate something wholesome made with their own hands.
If you like soups and veloutés, below I leave a few more ideas to try and retry — you can change the seasoning each time to make them different — and right after the photo we’ll discover how to prepare this cauliflower and potato velouté!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 3 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 185.79 (Kcal)
- Carbohydrates 23.15 (g) of which sugars 4.49 (g)
- Proteins 8.06 (g)
- Fat 8.29 (g) of which saturated 2.67 (g)of which unsaturated 0.92 (g)
- Fibers 5.52 (g)
- Sodium 455.48 (mg)
Indicative values for a portion of 367 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the cauliflower and potato velouté
- 1 cauliflower
- 1 potato (large)
- 1 onion (small)
- 2 tbsp extra virgin olive oil
- 2 3/4 cups water (or broth)
- 2 pinches salt
- 2 pinches black pepper
- 1 sprig rosemary
- to taste chili pepper (optional)
- 1.1 oz Grana Padano, grated
Tools
- 1 Immersion blender
Steps for Cauliflower and Potato Velouté
Preparing the cauliflower and potato velouté is very simple. First, separate the cauliflower florets; if they are too large, cut them in half.
Peel the potato and the onion, then cut the potato into pieces and slice the onion, then chop the slices into small bits.
In a large pot pour 2 tablespoons of extra virgin olive oil and sauté the onion for a few minutes until translucent, then add the cauliflower and the potato and let everything brown for 5 minutes.
Cover with about 2 3/4 cups of water or broth and bring to a boil, then lower the heat, cover with a lid and cook for 15 minutes.
Check the cooking by piercing the cauliflower with a fork — if it goes through easily, season the velouté with salt and pepper to taste and purée with an immersion blender.
If it remains too thick, add a few tablespoons of hot water while blending; conversely, if it is too thin, let it simmer a few more minutes after blending.
Before serving, season the velouté with the grated cheese well mixed in, add some rosemary leaves and a drizzle of extra virgin olive oil raw.
Serve still very hot and, if desired, add some chili powder to each individual bowl.
How to store the cauliflower and potato velouté
You can keep it in the refrigerator well covered in an airtight container for 2 days.
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FAQ (Questions and Answers) for the Cauliflower and Potato Velouté
How can I achieve a perfectly smooth texture?
For an impeccable velouté, the secret is a powerful immersion blender. If you want a restaurant-style texture, after blending the vegetables you can pass the cream through a fine-mesh sieve (chinois): this will remove any fibrous residues from the cauliflower.
The velouté is too thin — how can I fix it?
If you’ve added too much broth, you can reduce the velouté by letting it simmer uncovered for a few minutes over higher heat.
Can I use frozen cauliflower?
Certainly. Frozen cauliflower works very well for veloutés. In that case, you can add it directly to the pot after sautéing the onion and potatoes, without thawing first. Cooking times may be slightly shorter.
Is it possible to prepare it without sautéing for a lighter version?
Yes. You can put the potatoes and cauliflower directly into cold broth and bring to a boil.
What can I use instead of potatoes to thicken it?
If you want to avoid potatoes, you can use white legumes (such as cooked cannellini beans).
