200 calorie cauliflower cream

This cauliflower cream that I am offering you is delicious, and also in season.

The recipe is from nutritionist Rachel Ray . A cream rich in nutrients, vitamins and minerals, which also fills and satisfies the palate.

Plus, the cauliflower cream only provides around 200 calories per serving.

Stampa

Cauliflower Cream: Only 200 calories per serving

Author: Rachel Ray

Recipe type: Soups

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

For: 4

This soup is very digestible: it is obtained first by putting the cauliflower in the oven for half an hour with garlic and a little oil, plus spices and aromatic herbs. And only then is it added to the liquid base, blended together and a cream is obtained that can be served if you want with toasted bread and cubes of Grana Padano.

Ingrediants

For the cauliflower cream we need.
– A clove of garlic.
– Two strains of white cauliflower.
– 3 teaspoons of oil.
– Salt, pepper, parsley or dried thyme, nutmeg.
– Two medium copper or white onions.
– A bay leaf.
– Two cups (400/500 ml) of meat or vegetable broth.
– A cup of water.
– 100 ml of fresh unsweetened or cooking cream (half a pack) or the same amount of coconut milk for cooking.
– Two sticks of celery.
– Grated rind of one lemon.
– A spoonful of capers.

Instructions

In a baking tray lined with parchment paper, place the unpeeled garlic and the cauliflower divided into florets. We salt, pepper, and put in the oven to brown with a level teaspoon of oil for half an hour at 180 °.
In the meantime, let’s prepare the base of the cauliflower cream.
We take a saucepan, brown the onion and celery in two teaspoons of oil, add the broth and water and bay leaf.
We lower the heat and cook everything until the vegetables are soft. We transfer the cauliflower florets into the soup container, cook for another 5 minutes. We turn off and remove the bay leaf.
We add nutmeg, parsley, a tablespoon of capers and cream when cold.
With an immersion blender, blend the cauliflower cream until a creamy mixture is obtained.
We serve immediately with toasted bread and parmesan flakes.
The recipe is for 4 people.
- Eleonora Bolsi
- Recipes
This cauliflower cream that I am offering you is delicious, and also in season.

The recipe is from nutritionist Rachel Ray . A cream rich in nutrients, vitamins and minerals, which also fills and satisfies the palate.

Plus, the cauliflower cream only provides around 200 calories per serving.
Stampa

Cauliflower Cream: Only 200 calories per serving

Author:  Rachel Ray

Recipe type:  Soups

Preparation time:  15 minutes

Cooking time:  45 minutes

Total time:  1 hour

For:  4

This soup is very digestible: it is obtained first by putting the cauliflower in the oven for half an hour with garlic and a little oil, plus spices and aromatic herbs. And only then is it added to the liquid base, blended together and a cream is obtained that can be served if you want with toasted bread and cubes of Grana Padano.
Ingrediants
- For the cauliflower cream we need.
- – A clove of garlic.
- – Two strains of white cauliflower.
- – 3 teaspoons of oil.
- – Salt, pepper, parsley or dried thyme, nutmeg.
- – Two medium copper or white onions.
- – A bay leaf.
- – Two cups (400/500 ml) of meat or vegetable broth.
- – A cup of water.
- – 100 ml of fresh unsweetened or cooking cream (half a pack) or the same amount of coconut milk for cooking.
- – Two sticks of celery.
- – Grated rind of one lemon.
- – A spoonful of capers.
Instructions
1. In a baking tray lined with parchment paper, place the unpeeled garlic and the cauliflower divided into florets. We salt, pepper, and put in the oven to brown with a level teaspoon of oil for half an hour at 180 °.
2. In the meantime, let’s prepare the base of the cauliflower cream.
3. We take a saucepan, brown the onion and celery in two teaspoons of oil, add the broth and water and bay leaf.
4. We lower the heat and cook everything until the vegetables are soft. We transfer the cauliflower florets into the soup container, cook for another 5 minutes. We turn off and remove the bay leaf.
5. We add nutmeg, parsley, a tablespoon of capers and cream when cold.
6. With an immersion blender, blend the cauliflower cream until a creamy mixture is obtained.
7. We serve immediately with toasted bread and parmesan flakes.
8. The recipe is for 4 people.