Recipe by Clémence Catz , culinary author.
Preparation : 15 min.
Cooking : 20 min
For 4 people.
STEP 1: INGREDIENTS
- A cauliflower of about 1 kg
- 1 tbsp coconut oil
- A can of coconut milk
- 1 heaped teaspoon (or a cube) of vegetable broth (Our super nopal broth For example)
- A big thumb of ginger root
- Salt and pepper
- 4 tbsp. Super exotic topping
STEP 2: RECIPE
Wash the cauliflower and cut it into florets.
Heat the coconut oil in a large saucepan and add the cauliflower, sauté for 3-4 minutes, stirring.
Add the coconut milk, the broth and the finely grated ginger pulp, top up with water just to the level.
Bring to a boil, reduce heat and simmer until cauliflower is tender, about 20 minutes.
Transfer to the bowl of a blender, reserving a large glass of the cooking broth, add a little salt and pepper and blend until you obtain a smooth and homogeneous velouté, adding a little of the reserved broth depending on the desired texture.
Serve very hot, sprinkled with a generous tablespoon of super exotic topping by bowl...
