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(post, Murielle Helgeson)
Menu du soir: Cauliflower cream Leftovers (braised pork) I went grocery shopping a week ago and we are still eating pretty well. I am not that fond of cauliflower, but it is the season. And my kids love soups, any kind of soup as long as it is not too hot. When I was a kid, my mother would cook cauliflower pretty often, once every other week I believe, always in a "gratin" with her great béchamel and a generous layer of gruyère. So here's, maman, something else to do with a cauliflower: 1 onion 1 glove of garlic 1 head of cauliflower, cut in florets, oven roasted (for about 30 minutes) with a little bit of olive oil 2 potatoes, diced 4 cups of vegetable or chicken stock 2 tbsp of sour cream salt and pepper 1/2 tsp ground cumin Heat 1 tbsp of olive, add onion and garlic and cook for a couple of minutes. Add the potato, salt and pepper and cook for another 5 minutes. Pour the stock, salt, pepper and cumin. Bring to a boil. Add the cauliflower and simmer for about 20 minutes. Puree with a stand mixer, with cream. I ate mine with chopped coriander. My kids preferred grated cheddar on top.