Cauliflower and roasted garlic cream recipe
A simple recipe for a light, healthy and flavorful dinner. Ideal for all those who want to take care of their figure without giving up on flavor.
Ingredients
- 1 cauliflower
- 2 Potatoes
- 1 head of garlic
- 2 Tbsp extra virgin olive oil
- 4 cups vegetable stock
- Salt
- Pepper
Instructions
- We begin by preheating the oven to 180ºC, while we prepare the garlic and cauliflower.Cover the baking tray with baking paper or parchment paper. Regarding the garlic, we are going to cut the top, a centimeter or two, just enough to reach the garlic cloves, but all without peeling. Then, season with salt and pepper to taste and drizzle with a little oil. Wrap well in aluminum foil. Place on the oven tray.
- Also in the oven tray we will place the cauliflower cut in florets. Season with salt and pepper and drizzle with a little oil, to taste. Bake everything for about 30 minutes. Or until we see that the cauliflower begins to brown slightly.
- In the meantime, we are going to cook the potatoes in a pot with water, the 30 minutes it takes to roast the other ingredients.
- Then, remove from the oven, and put these ingredients (now, having peeled the garlic), in a pot with the vegetable broth, including the potatoes. If there is not enough broth, add the broth from the cooking of the potatoes. Bring to the boil and cook for about 10 minutes, until the cauliflower is tender.
- Now we can grind well, with a blender or food processor, until a smooth and homogeneous cream is obtained. Add salt and pepper to taste, if necessary, and serve hot. Now you have ready a wonderful cream of cauliflower and roasted garlic.
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