The cauliflower cream is a light yet tasty and flavorful cream, easy to prepare, ready in less than half an hour. Perfect for warming up cold winter evenings. Serve plain or, once plated, garnished with crispy bacon bits, making this cream even more appetizing. This time I added toasted hazelnuts and almonds. If you are also a fan of these preparations, do not miss the recipes I put below.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: Autumn, Winter
Cauliflower Cream Ingredients
- 1.76 lbs cauliflower (already cleaned)
- 5.29 oz leek
- 4.23 cups vegetable broth
- 2 tbsps extra virgin olive oil (20)
- 1.41 oz hazelnuts
Cauliflower Cream Steps
First, clean the cauliflower by removing the stem and the tougher outer leaves, and separate the florets.
Finely chop the leek and let it soften for 15 minutes over very low heat in a pot with the oil and a few thyme leaves.
Add the cauliflower pieces to the sauté and stir. Cover everything with the vegetable broth and let it cook for at least 20 minutes over low heat, covering the pot with its lid.
After the time has passed, blend everything with an immersion blender. Adjust the salt if needed and, if you like, add a pinch of white pepper.
If you want to make your cauliflower cream even thicker and creamier, you can add some cream or milk. Reheat and let it boil for a couple of minutes, stirring constantly.
Serve your cauliflower velouté hot with toasted hazelnuts and almonds, a pinch of sweet or spicy paprika that you can replace with curry, and finally a drizzle of raw oil.
It can be stored in the fridge for a couple of days in an airtight container.
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