Do you want to quickly prepare a cauliflower and spinach velouté that is colorful, ultra-creamy and a bit spicy?
The prerogative of veloutés made with cauliflower is that they turn out incredibly creamy without adding any thickeners like cornstarch, potatoes, flour, etc. Just steamed or boiled cauliflower, a few other ingredients to add color and flavor, and you bring a truly delicious first course to the table.
If you then add some legumes and a slice of whole grain bread, you have a single-course meal that will make you lick your lips.
In this case I prepared the cauliflower and spinach velouté with white cauliflower, but if you happen to have a Romanesco cauliflower it will be just as good.
Below are a few recipes for soups with cabbages and relatives to make again and again:
- Cost: Very affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
Ingredients for Cauliflower Cream
- 1 cauliflower (1 head)
- 3 1/3 cups fresh spinach (about 3.5 oz / 100 g)
- as needed vegetable broth
- 1 shallot
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon sweet paprika
- 2 pinches sea salt
Tools
- Immersion blender
- 4 Soup bowls
- 1 Knife
- 1 Cutting board
- 1 Saucepan
Steps for the cauliflower velouté
Thoroughly wash the cauliflower and spinach. On a cutting board, use a vegetable knife to remove the outer parts of the cauliflower and separate the florets. Chop the spinach. Peel and slice the shallot.
In a soup pot add the shallot, cauliflower (leave a few whole florets to garnish the velouté) and spinach, then pour in enough vegetable broth to cover the vegetables by about 2 inches, and cook (I do not sauté first) for about 25 minutes with the lid on.
Blend everything with an immersion blender, add the lemon juice and mix well. Taste and adjust with more salt if needed or to balance the flavor.
Serve garnished with the reserved cauliflower florets, a drizzle of olive oil and a sprinkle of sweet paprika. Serve with whole grain bread.
Storage tips for cauliflower and spinach velouté
The cauliflower and spinach velouté can be stored in the refrigerator in a well-sealed container until the next day.
Variations for the cauliflower and spinach velouté
You can make a thicker velouté by varying the vegetables: try potatoes and leeks, or artichokes, or savoy cabbage and black kale. All these veloutés are on the table in 20 minutes; sprinkle with seeds, add a tablespoon of miso cold, or chopped fresh aromatic herbs.
