Wednesday, 5 August 2020

Cauliflower cream


  • Cooking time: 30 min
  • Preparation time: 65 min
  • Price per portion: from 0.50 euros *


  1. For the cauliflower cream: peel the onion, cut it into portions and fry it in a pot until golden. At that time, we add the cauliflower trees, their trunk in portions, stir and sauté for a couple of more minutes.
  2. Cover with water and cook for 30 minutes over medium heat. Add the rice cream, salt and pepper and add the granulated garlic. We beat the whole until obtaining a homogeneous cream.
  3. We serve the cream in deep plates. For decoration: we make a zucchini crunch by arranging some thin wheels on a microwave-safe plate between two kitchen papers and with another plate on top. Heat at maximum power for 5 minutes and reserve.
  4. Cut the spinach into julienne strips and place them in the center of the plate. We continue with a few crushed hazelnuts and the crunchy zucchini. We finish with a little olive oil and… enjoy!


  • If we like more toasted flavors, we could prepare this baked cream by cutting all the vegetables in the same way, with a drizzle of olive oil, roasting them at 180 ºC for 30 or 40 minutes.
  • If you like creamier or more liquid creams, there are two options:
  • For more creamy: use a little more log or less water
  • For more liquid: use less cauliflower stem or omit it, or add more water when cooking or blending.
  • We recommend beating with a mixing glass because you get a softer cream and a more homogeneous mixture than with the arm mixer, but it can perfectly be done with an arm mixer.
  • The crunchy zucchini can also be prepared in the oven. Making it in the oven we control better the point we want but it is more expensive. In addition, it seemed interesting to us to also teach you the microwave technique for the days when we have to go fast.
  • We have to be careful when we remove the zucchini dish from the microwave because it gets too hot and we can burn.
  • For decoration, if you do not like hazelnuts, you can use other types of nuts but we do recommend that you accompany it with some because the flavors combine perfectly.


Yes, we know, cauliflower has a bad reputation in the kitchen, totally undeserved. The important thing with any food is knowing how to get the most out of it. A cream is an easy way to use it.

Now that the cold is here, it can be a great first course , for any lunch or dinner. In this recipe, along with the portion of vegetables and spices , we have a cream of rice. We could use tofu, cashews or some root or tuber such as carrot, sweet potato or potato to thicken. The last two options would also include carbohydrates on the plate. To complete the dish, we would add a second protein and vegetable garnish.

It is a vegan recipe , so it is suitable for everyone. It is also a simple recipe to make suitable for people with celiac disease, we should only make sure that the labeled ingredients are labeled without gluten or traces of it.

Nutritional information on the featured ingredient:

Cauliflower, that great unknown. Many people do not know that the characteristic white dough or pellet, as well as the leaves, are edible. Said mass or pellet can be yellowish white, green or purple depending on the variety grown.

Food rich in phytochemicals , these are the cause of the strong smell during cooking, especially when we boil it. If we cook it blanched, baked, gratin, sauteed or as a base for creams or even pizzas, we avoid that characteristic smell. We can also add a little milk, vinegar or squeezed lemon to avoid this smell. You just have to treat it with care in the kitchen to enjoy it. We can also grate it to make a fake couscous and surprise our guests.

Nutritionally, like the vast majority of vegetables, it is a source of fiber . It also contains vitamins of group B, vitamin K and is very rich in vitamin C.

We no longer have excuses to include it on our table, taking advantage of its versatility in the kitchen.

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