Yellow cauliflower and carrot cream, a versatile recipe perfect as a side dish, great as a puree, also ideal as a condiment.
A few simple steps for a quick recipe.
Cooking the yellow cauliflower and carrots will take about 10 minutes from boiling, then just blend to obtain the desired recipe, which can be even more velvety by adding a bit of rice milk.
Because this is a vegetarian recipe, you can easily substitute the type of milk according to your needs.
Below you will find other recipes to try with cauliflowers.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 14 oz cauliflower (yellow, cleaned)
- 7 oz carrots (cleaned)
- 6 cups water
- 1.25 cups rice milk
- 2 pinches fine salt
- 2 ladles water (cooking water)
- 4 tbsps cheese (grated)
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Blender
- 1 Colander
Steps
To prepare the Yellow Cauliflower and Carrot Cream, first clean the yellow cauliflower well by removing the hard outer leaves, the central core, and then separating the cauliflower florets.
Place them in cold water for a few moments.
Peel and slice the carrots into thin rounds.
In a pot containing water and milk, pour in the cauliflower and carrots, and from the first boil, calculate 10 minutes of cooking.
After setting aside a ladle of cooking water, drain and place the vegetables in the blender.
Add the water, salt, and blend in several rounds.
Depending on the consistency we want to achieve, we can add more or less liquid part.
The cream can be used to season pasta or as a side dish, perhaps garnished with grated cheese.
