Cauliflower velouté
The creamy texture of cauliflower also pairs well with cream or cheese. Don’t hesitate to add some if you like.
Seasons & months
Preparation
-
Step 1
Peel the potatoes and wash them.
Wash the cauliflower and break off the florets.
Bring the chopped potatoes to the boil with the stock and the milk.
Add the cauliflower and carry on cooking for 15 or 20 minutes.
Check the cooking by pushing a knife into the cauliflower. It should slide in easily.
Blitz the velouté. Grate a little nutmeg over it.
Nutritional values
per serving
Recipe for 4 people
Calories
211
kcal
Protein
13,9
grams
Carbohydrates
26,2
grams
Fat
4,1
grams
Fibre
9,1
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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