Prepare a creamy and nourishing cauliflower soup with Nevada Berg

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Cut the cauliflower into small pieces, removing the core.

Dice 2 large shallots (or 4 small/medium) coarsely.

Melt 56 grams (about 1/4 cup) of butter in a pan over the fire.

Add the chopped cauliflower and shallots to the melted butter and stir.

Add about 1 teaspoon of salt and sauté for about 10 minutes until soft and golden.

Add 2 cups of vegetable or chicken stock to the pan.

Pour in 1 cup of heavy cream and 2 cups of milk, stirring to combine.

Lower the heat, cover with a lid, and cook for about 20 minutes until the cauliflower is softened.

Puree the soup using an immersion blender, blender, or food mill until smooth.

Season to taste with salt and white pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens