Soups and creams They make a great dinner alternative this time of year. Coming home after a cold day and having a plate of this spiced cauliflower cream ready to serve is a luxury. You will only have to accompany it with a mushroom or mushrooms to have a complete dish.
Taking a bowl of this cream is comforting and restorative. It is also very simple to prepare and we do not need more than 20 minutes to do it. If we also make it over and store it in an airtight container in the fridge once it cools, we can enjoy it in two or three days again.
We have incorporated the cream different spices to give it a different touch. You can be more conservative the first time with its amount and increase it in future occasions until you get the point you want. We are sure that you will repeat it!
Ingredients
- 3 tablespoons of extra virgin olive oil
- 1 chopped onion
- 1 garlic cloves, minced
- Sal Island
- 1 medium potato, peeled and chopped
- 1/2 large cauliflower, cut into small trees
- 1 level teaspoon of turmeric powder (1/2 more if you like this spice)
- 1/4 teaspoon of nutmeg
- A little ground black pepper ⠀
- Sauteed mushrooms
Step by step
- Place a drizzle of oil in a saucepan and sauté the onion and garlic for a couple of minutes.
- After add the potato into pieces and sauté another couple of minutes.
- Add the little trees cauliflower, turmeric, nutmeg and pepper.
- Once you have everything inside cover the veggies with water, cover the casserole and cook over medium heat for 20 minutes.
- Lastly, crush the mixture. Won't you take it now? Put it in an airtight container, let it warm up and then store it in the fridge.
- Place the cauliflower cream in some bowls and decorate with the mushrooms sauteed.