PASTA MISTA E CAVOLFIORI - Una nuova ricetta dello chef Raffaele Lenti

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits at a lower cost.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher and more flavorful.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in cauliflower florets and cook for another 3-4 minutes.

Add diced tomatoes and vegetable broth; bring to a boil.

Reduce heat and simmer until cauliflower is tender, about 15 minutes.

Blend the soup until smooth using an immersion blender or a regular blender.

Return the soup to the pot; stir in cream and season with salt and pepper.

Add basil and oregano; simmer for an additional 5 minutes.

Adjust seasoning with lemon juice, salt, and pepper to taste.

Serve hot, garnished with croutons and grated parmesan.

Cooking Techniques

Spice Level:

Allergens