Clean the cauliflower and separate into small florets. Cut the thick stem into small pieces. Pour water over it until the cauliflower is covered. Salt and cook until the small florets are cooked through if desired. I like it when they are still a bit firm to the bite. Then take a few florets out of the pot for 2 people and cook the rest until everything is nice and soft.
Then pour the stock into another saucepan and add vegetable stock according to taste. Add some stock to the soft-boiled cauliflower. Puree everything well and add some vegetable stock if necessary. The sauce shouldn`t get too thin.
Finally, if you like, season with a little pepper and refine with chopped parsley.
Tastes great with potatoes and turkey breast and is also low in calories.
Tips:
If you use all the vegetables, mash them and cook them until soft, you also have a great soup as a starter.
If you don`t have to pay attention to calories, you can also use processed cheese.
Ingredients
Print Recipe
Pin Recipe