FRIJE

Name: Cauliflower and Mushroom Velouté (Low GI, BP)
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 350 g of mushroom; 10 cl of soy cream; 1 onion; 200 g of cauliflower; 1 garlic clove; 1 teaspoon of ground cumin; 1 handful of sliced almond; 2 pinch of grated Gruyère cheese

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Cauliflower and Mushroom Velouté (Low GI, BP)

Vegetarian

Course: Main course

Preparation time: 15 minutes

Cooking time: 30 minutes

Cost per serving: 0,76 €

Energy: 136 kcal / serving

Instructions

1. Prepare the cauliflower: remove the leaves and separate the florets.
2. Cook the cauliflower in boiling water for about 20 minutes.
3. Meanwhile, sauté the mushrooms in a pan without any fat (to release their moisture).
4. Drain the cauliflower.
5. Sauté the mushrooms and cauliflower in a casserole dish with a knob of butter. Then add the soy cream.
6. Let it simmer for 5 minutes, then add water to cover.
7. Let it cook for about 15 minutes. Blend until smooth.
8. Serve hot with grated Gruyère cheese.