FRIJE

Instructions

• 1.   Wash and cut the cauliflower into florets. Cut the florets in half or quarters depending on their size. Cut the stem into small cubes.
• 2.   Peel and slice the onions.
• 3.   Melt a knob of butter in a saucepan over high heat. Add the onions and grated garlic. Sauté for 1 to 2 minutes, stirring.
• 4.   Reduce the heat to medium and add the cauliflower. Sauté everything for 5 minutes, until the cauliflower is lightly golden.
• 5.   Add the vegetable broth and 200ml of water per person. Bring to a boil, then reduce the heat and cover. Let simmer for 15 minutes.
• 6.   Add the grated parmesan and blend everything to obtain a creamy velouté. Add a little water, if necessary.
• 7.   Serve the cauliflower velouté in a bowl or a shallow plate*. Re-season to taste and add a bit of cream for those with a sweet tooth. It's ready!
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Nutritional information *

Reference

• jow.fr/recipes/veloute-de-chou-fleur-82o3kx5nfkjme1er1c0b?coversCount=4