Cauliflower Spread with Croutons
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cauliflower stalk
- 1 potato (s), floury
- 1 piece (s) parmesan cheese, whole
- 200 g cream
- a bit salt
- 1 baguette (s)
- some olive oil
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Roughly dice the stalk of a normal sized cauliflower. Do the same with a floury potato. The amount should be about half the size of the cauliflower.
- Braise both in a little water in a small saucepan. When the water is gone, cover the whole thing with cream. Simmer until the cream is well reduced.
- Meanwhile, grate the parmesan (about a handful, depending on your taste). When the cream has boiled away appropriately, take the saucepan off the stove and puree the whole thing. Fold in the grated parmesan, season with salt.
- Slice the fresh baguette. Warm the olive oil in a pan (not too hot). Add a crushed garlic clove or two to the olive oil and let the baguette slowly become crispy on both sides.
- Serve both together.
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