Creamed Cauliflower

Creamed Cauliflower

About the Recipe:

This cauliflower cream recipe offers a velvety, flavorful addition to various dishes, perfect for elevating your meals with its rich texture and taste.

Ingredients:

• 250g Cauliflower florets

• 20ml Cooked rice (approximately 25g)

• 125g Fresh Cream

• 1/2 tsp Shio Koji

• 1 tsp Lemon Shio Koji

• 150g Water or Milk

• Black pepper, to taste

Preparation:

1. Cut the cauliflower florets into small pieces and place them in a bowl with some salt.

2. Blanch the cauliflower by pouring hot boiling water over them, then cover with a lid and let sit for 3 minutes. Drain the cauliflower and transfer them to a pot.

Cooking:

1. In the pot with the cauliflower, add the cooked rice, fresh cream, Shio Koji, Lemon Shio Koji, and water or milk.

2. Heat the mixture slowly until it is just below boiling point.

3. Once it reaches the boiling point, reduce the heat to simmer (minimum) and let it cook for 10 to 15 minutes until soft.

4. Blend the mixture with a stick blender until smooth and creamy. If needed, add more milk to achieve the desired consistency.

Serving:

This cauliflower cream can be used as a creamy pasta sauce or as a topping sauce for fish or chicken dishes. Drizzle it over your favorite dish and garnish with freshly ground black pepper for an extra flavor kick. Enjoy!

Keeps in the fridge for a week.