Food recipes

Cauliflower cream


Excellent as a starter or as a verrine for an aperitif, this cauliflower cream is both smooth and tasty.

Ingredients for 4 persons :

  • 400 g of cauliflower
  • 30 g semi-salted butter
  • 25 g of cornstarch
  • 75 cl of whole milk
  • 1 saffron pistil
  • Salt
  • Pepper

Cauliflower cream

  • Remove the large green leaves from the cauliflower.
  • Cut the cauliflower into small florets and wash it.
  • Steam the cauliflower, 20 to 25 minutes, until it crushes easily.
  • Melt the butter in a saucepan, add the cornstarch, mix and cook for 2 to 3 minutes. Pour in some of the milk, then mix.
  • Cook 4 to 5 minutes, add the rest of the milk, the saffron pistil and the cauliflower.
  • Cook over low heat for 5 minutes. Check the seasoning. Mixer. Divide the cauliflower cream into bowls and enjoy immediately.

Chef's B.A.BA

Tip to avoid unpleasant odors:

To avoid cooking cauliflower smells, add a piece of bread (or a stale loaf of bread) to the cooking water. If there is no bread, add a cork or a spoon of baking soda.

Suggestion:

To give more consistency to this velouté, you can accompany it with gruyere and sesame flutes.

To make the flutes, you need: 1 puff pastry, 1 egg yolk, grated Gruyere cheese and a tablespoon of black sesame seeds.

Preheat the oven to 200 °.

  • Unroll the dough and brush it with the egg yolk. Sprinkle with grated Gruyere and sesame seeds.
  • Cut the dough into thin 3 cm slices. Cut the strips in half so as not to have too long flutes. Take a strip and hold it at each end. Turn one side of the strip in one direction and the other end of the strip in the opposite direction.
  • Place the twists as you go on a baking sheet covered with baking paper. Bake for 10/15 minutes until the flutes are golden.
  • Cool and enjoy with the cauliflower soup.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Alison Romans Creamy Cauliflower Pasta. NYT Cooking (October 2020).