Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve both together.