Summary

Ingredients

• 750 g cauliflower, divided into florets
• 1 medium onion (s), chopped
• 2 sprigs oregano, the leaves it
• 1 tablespoon butter
• 4 dl broth
• 3 dl milk
• 0.5 dl ½ cream
• 1 dl cream, whipped until stiff
• 100 g Goronzola
• Pepper from the grinder
• salt
• 1 pinch (s) nutmeg, freshly grated

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Instructions

1. Heat the butter in a pan and sauté the onions in it. Add the cauliflower florets and a few oregano leaves and sauté briefly. Pour in the stock and milk and simmer covered for about 15 minutes until the cauliflower is cooked through. Puree everything finely with the hand blender. Pour in the cream, crumble the Gorgonzola into it and let it melt over a low fire, stirring constantly. It shouldn`t boil anymore. Season with pepper, salt and nutmeg.
2. Arrange in 4 plates, put approx. 1 tablespoon of stiff cream in the middle and garnish with a few oregano leaves.