A cream of vegetables that plays with three textures, the creamy cauliflower, the softness of Brussels sprouts and pleasant crispiness of a coarse pesto of dried fruit and cherry tomatoes.
This cream does not contain carbohydrates and dairy products can be served as a first course or between a starter and a main course.
Creams and velvety are dishes that allow an infinite variety of color combinations of flavors and textures, can be enjoyed throughout the year following the seasonality of products, warm and comforting in the winter months, at room temperature or cold in summer, perhaps with raw vegetables inspired by the raw food kitchen.
Brussel sprouts are edible shoots of herbaceous plant Brassica oleracea L. varieties gemmifera, belonging to the cruciferous family. They are also known by the name of Brussels sprouts, and belong (such as broccoli and many others) to the cabbages category.
Ingredients for 4 people
- 500 g cauliflower
- 400 g vegetable broth
- 250 g Brussels sprouts
- 80 g leek
- 2 tablespoons extra virgin olive oil
- 20 g not roasted shelled peanuts
- 20 g of walnut kernels
- 20 g of pine nuts
- 20 g of dried tomatoes
How to prepare the cauliflower cream
Thinly slice leek and cauliflower and stew in two tablespoons of oil, then add the stock and cook for 20 minutes.
Affect cross the bottom of the sprouts and boil them in salted boiling water for 5 minutes.
Blend the cauliflower (cream).
Serve the cauliflower cream with sprouts and dried fruit and chopped tomatoes.