Serving
Serve garnished with cauliflower florets and freshly crushed or ground hazelnuts.
Add 2-3 tablespoons of lemon juice to the bowl just before serving. Cauliflower can be kept in the fridge, wrapped in paper or plastic bag for around 3-5 days. Store it with stem down to avoid moisture.
Ingredients
- 800 g cauliflower florets
- 500 ml milk
- 500 ml water
- 1 tsp mustard
- 1 tbsp Vegeta Gourmet stock powder
- Salt
- White pepper
- 100-150 ml low-fat cooking cream
- 1-2 tbsp olive oil
- 225 g Camembert cheese, cubed
- Serving:
- Couple cauliflower florets
- 1 cup ground hazelnuts, chopped
Preparation For this recipe you only need imagination!
Simple 4 Persons 35 min
- 1 In a large sauce pan add cauliflower florets, milk, 500 ml water, mustard and Vegeta Gourmet stock. Cook on low heat for about 20 minutes or until the cauliflower softens.
- 2 Season with salt and pepper and continue cooking for additional couple of minutes. Set aside for 5-10 minutes, letting it cool.
- 3 Using a hand held blender blend finely.
- 4 Return the saucepan to medium heat, stir in cream and cook for a couple of minutes.
- 5 Drizzle with olive oil and top with Camembert cheese.