Top | Daily Galette


(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.