This cauliflower cream is an excellent idea to take advantage of the stems and leaves. Many people usually discard them, without considering that they contain many nutrients and flavor. And by the way, the same procedure of this recipe can also be applied for broccoli.
Ingredients:
Stems and leaves of cauliflower
1 leek
1 onion
1 celery stalk
1 garlic clove
Salt, pepper, extra virgin olive oil
Some grated cheese
Other vegetables can be additionally used for the broth, such as parsnips or especially carrots. I simply suggest skipping them if you’re looking for a keto-friendly soup. On the other hand, it’s said that food enters first through the eyes. The carrot adds flavor but the cream would get some orange color. Using the vegetables described above maintains the white color of the cauliflower, which makes the cream more visually attractive.
Method:
Heat a little extra virgin olive oil in a pot without letting it smoke. Sauté the onion, garlic, celery and leek over moderate heat. Optionally add herbs to taste (laurel, rosemary, etc.). Add water to cover the ingredients, bring to a boil, then cover and continue cooking over low heat for about 15 minutes. After this, add the chopped cauliflower parts and cover with a little more water if necessary. Cook until the cauliflower pieces are tender (about 10 minutes). Blend, season and serve with a little grated cheese.
Tips and tricks:
1. Of course, it is also possible to use the cauliflower “trees”, although this cream is perfect as a recipe for use.
2. The same procedure can not only be used for similar parts of broccoli, but also for preparing a delicious cream soup of asparagus, fennel and leeks, carrots, celery root, etc.