Cauliflower Cream


The day before valentine’s I needed to fix dinner and since I had some cauliflower in the fridge I decided to make a cauliflower gratin with bechamel as it is one of my children’s favorite. I had a million of things to do that day so I asked my sweet child to go grocery shopping for me.

To my liking she had bought all I needed ( not like someone else in the house;-), but she had also bought another cauliflower… Two to fix…. That was a bit much…
I guess I could have roasted the cauliflower florets in the oven later on this week but with Valentin’s coming, I decided that a cauliflower cream would be good:-)
And it is easy to make too:-)
Ingredients for about 6-8 servings: 

  • 1 cauliflower head
  • 1 medium white onion , sweet preferably
  • 4 cups of vegetable broth
  • 1-2 cups of heavy cream
  • 1/2 tsp of salt
  • 1/8 tsp of pepper


  1. Cut the cauliflower in small florets.
  2. Place them in the large round mold and place the octogonal silpat.
  3. Cook for 6/8 minutes. It needs to be tender.
  4. Meanwhile warm up 1 tbsp of olive oil in a large pot and when the oil  is warm add the chopped onion.
  5. Stir and cook until it sweats. Then add the cooked cauliflower and cook it also for a few minutes. photo
  6. Add the warm broth, salt, pepper and stir.
  7. Bring the mixture to boil, then lower to low and cook for 15 minutes.
  8. Purée the soup, add the cream and warm it up. Add salt if needed.
  9. Fill up individual bowls and sprinkle celeri seed, or salt on top for added flavor. photo

Bon appetit and happy cooking!!!