Cut the leaves of the cauliflower and the thickest and most fibrous part of the stem, reserving them for a broth or for another recipe. Chop the rest of the cauliflower, including the stem we have not discarded, along with the onion.

Later, brown the onion with a pinch of salt, stirring constantly for 5-7 minutes until golden brown. Add half of the chopped cauliflower, stir well and cover with water, about 1 liter or more. Bring to a boil, lower heat and cook for 15 minutes. Then add the rest of the cauliflower, stir, add a little more water if necessary and leave to cook for 15-20 minutes more.

Crush the cauliflower cream until very fine, adjusting the amount of water to your own taste until you get the texture you want. Finally, season and serve with a few drops of our EVOO The Palace Blend and a few touches of caviar to add a different flavor.

The perfect recipe for summer!

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