We love the sweet touch that apple brings. Plus, the ginger enhances the flavors and gives it incredible punch. A great combination! I hope you enjoy this cauliflower cream and that it helps you cope better these winter months.

  • 1 small cauliflower (approx. 500 gr.)
  • 1 l. of vegetable broth
  • 1 leek
  • 1 Golden apple
  • 1 piece of ginger root (approx. 2 cm. thick)
  • White pepper
  • Salt
  1. Cut and wash the cauliflower. Peel the apple and ginger and grate them.
  2. Heat a pot. Meanwhile, cut the leek into not very thick slices, approximately half a centimeter. When the pot is hot, add a little oil and fry the leek, stirring regularly so that it does not burn or stick to the pot. When the leek is almost golden, add the grated apple and ginger and cook for a couple of minutes, stirring constantly. Be careful with the leek, as it is very easy to burn.
  3. Add the vegetable broth and wait for it to start boiling before adding the cauliflower and a pinch salt and white pepper to taste. We will cook the cauliflower covered for approximately 20 minutes. It is important that the cauliflower is well cooked.
  4. Once the cauliflower is well cooked, we will blend all the ingredients with the broth in the American blender or with the help of the foot grinder We will have a thin cream.
  5. Depending on the size of the cauliflower, it is possible that the cream will be a little thicker. Don’t worry, you can rectify with a little broth or water to obtain the texture that you most want.
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