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with seasonal vegetables ....

Cream of cauliflower.

1 large head cauliflower
milk (enough to cover the cauliflower)
70 gr.
butter 100 ml . double cream salt


pepper To make:
smoked bacon

parsley olive oil
toast.



Thoroughly wash the cauliflower , getting rid of green leaves and stems, use only the flowers without any stem. The chop in small pieces so it cooks faster. Place in a saucepan, cover with milk and a pinch of salt. As you can use milk that you like, skim, half or whole. For this recipe I usually use whole milk.
Once the cauliflower is tender drain and remove from heat with the help of a slotted spoon, transferring it to another pot, depending on the consistency that you please give this step will add less milk or cooking. It is best to start with a little liquid and depending on the thickness we get, add more to taste. I have used only 1 cup of milk.
grind cauliflower and milk with mixer until creamy fine. With the pan over very low heat, add butter, salt and pepper and finally add the cream, and you're done. In this case I have served with bacon I dried in the microwave (a few seconds is placed between two kitchen paper), chopped parsley, and a few drops of olive oil.
For spices, I have a weakness for black pepper, but in this case white pepper, nutmeg and even accompany perfectly.




This dish is a very, very simple and very tender. I know not many like this vegetable, I particularly love me and also has few persons calories, well, if we ignore the butter and cream .... can serve as an accompaniment to any meat or fish as if it were mashed potatoes, or make it more creamy and not as thick as a starter. I like the basis for some shrimp or scallops sauteed and finish the dish slightly grilling.
Hope you like!