It is a 100% antioxidant recipe because of its ingredients: cauliflower, nuts and pumpkin. It will make you feel great. It is easy to cook and carry. Use a vacuum flask from Iris if you want to keep it warm and you cannot heat your container in the microwave.
Cauliflower cream with nuts and crunchy slices of pumpkinPrint This
- 1 small cauliflower
- 25 ml of milk cream
- 1 spoon of butter
- 4 nuts peeled and crushed
- 1 peeled nut and crushed to decorate
- 400 ml of chicken or legume stock
- 2 cardamom seed.
- 2 pumpkin slices
- 1 bay leaf
- Olive oil
- White pepper crushed
How to cook it
Boil the cauliflower with the legume stock and the bay leaf for 15 minutes. While the cauliflower is boiling, put the pumpkin in the oven at 180ºC until it gets crunchy.
When the cauliflower is well boiled take it away from the fire and strain it.
Save the stock.
Add the cauliflower on the mixer container and add the crushed cardamom seeds, white pepper, crushed nuts, the butter and some salt.
Churn and add the stock little by little until it gets the density and the texture wanted.
When the cream gets the proper texture, make it go through the vegetable mill to make it thinner and to eliminate impurities.
Put the hot cream in the vacuum flask and save the crunchy pumpkin on a glass container together with the nuts.
When the lunch time comes, add the pumpkin and the nuts to the cream.
Iris products on the image
Grey Tote Dots, Thermos Lunchbox 0.6L, Case with a set of cutlery Inox, Glass Container 0,4L, Glass Condiment Set, Nutcraker, Nut Storage Bag.