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Creamy Cauliflower Veloutée

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Serves:

2 Servings

Level:

Beginner

About the Recipe

Cauliflower in season keep many families cozy during cold winter times.
It is such a versatile vegetable that it can be cooked in many ways. This recipe can be served as a main course.

Ingredients

  • 1 Cauliflower

  • 1 Potato

  • 1 Garlic Clove

  • Basil to Taste

  • Sea Salt to Taste

  • 1 Tbsp Butter

  • 1/2 Cup Heavy Cream

  • 2 Tbsp Parmigiano Reggiano

Preparation

  1. Remove the green leaves from the cauliflower, rinse off and cut the florets from the inner stem.

  2. Steam the florets for ten minutes (how to steam cauliflower here.)

  3. Clean, peel, slice and dice the potatoes into 1 inch cubed.

  4. Boil with a pinch of sea salt.

  5. Once ready, add the butter and stir.

  6. Blend the cauliflower and potatoes with 2 cups of water and cook till creamy and smooth.

  7. Bring the heavy cream to a boil with the garlic (cut into two halves deprived of its inner germ.

  8. Remove the garlic, add to the blend, and stir.

  9. Add Parmigiano Reggiano and stir.

  10. Plate and garnish with basil leaves.


Enjoy!

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