Cream of cauliflower Quick and easy recipe

Cream of cauliflower: a light and tasty first course, served with croutons passed in a pan with a drizzle of oil, becomes a perfect dish to be enjoyed on cold winter evenings to fill up on vitamins and to strengthen the immune system. Despite having numerous properties, cauliflower is not a very popular vegetable neither by children nor by adults because of its very intense smell; with steam cooking (very easy to do even without a steamer) the smell will be less intrusive but above all the properties of which it is rich will remain unchanged, unlike the classic cooking in water which disperses most of the benefits of this precious vegetable. At the bottom of the page you will find the card with all the properties, vitamins and minerals it contains. It is also good to create a complete dish for children (even during weaning) by adding a few tablespoons of this cream with a little Parmesan to the children's pasta. Try it!

You may be interested in the same ingredients: Neapolitan-style pasta and cauliflower, cauliflower in batter, baked pasta with cauliflower.

Ingredients for 2 people

• 1/2 cauliflower
  
• extra virgin olive oil
  
• garlic and salt
  
• parsley

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How to make the Cauliflower soup

Remove the outer leaves of the cauliflower, cut the hard inner stem and remove the florets, rinse them under running water and place them in the steamer basket (or in a colander) superimposed on a pot filled with water halfway; arrange the florets head up (for cleaning and cutting click here)

Cook for 15 minutes from boiling, covering the basket with a lid of the same width.

Put the cauliflower in a narrow bowl, add 3-4 small ladles of the water used for cooking, add salt and blend with the immersion mixer, until you obtain a thick and velvety puree. Prepare the croutons: cut a few slices of bread, put a drizzle of oil in a pan and toast the slices of bread, then cut them into cubes and place them on the plate with the cauliflower cream, add pepper and parsley and serve still hot. . And your cauliflower soup is ready.

WINE TO MATCH: Savignon hills of Bologna

In this blog for wine pairings I have consulted the site most of the time: http://www.bodegasdevino.org

BENEFICIAL PROPERTIES OF CABBAGE

(Taken from the site: http://www.cavolfiori.it/benefici-cavolfiore.cfm )

“Rich in vitamins and minerals, cauliflower is a healthy and balanced food, essential in any type of diet. Its qualities, both nutritional and officinal, have been known since ancient times, many healing methods in fact included cauliflowers, whose therapeutic action was then confirmed by subsequent specific analyzes.The presence of Calcium, Potassium, Sulfur, Iodine, Iron and Phosphorus, as well as vitamins A, B1, B2, C, K, PP and Folic Acid, makes this vegetable very beneficial and energetic.
Low in calories, it has only 25 calories per 100 grams, it is also excellent during slimming diets.