Cauliflower Cream with Torcello

I can guide you in preparing a delicious cauliflower cream enriched with torcello, which is a kind of fried or toasted bread crouton. Cauliflower is a very versatile vegetable and lends itself beautifully to preparing velvety and comforting creams. Let’s see together how to make it.

Ingredients

• 1 medium cauliflower
• 1 white onion
• 2 medium potatoes
• 1 liter of vegetable or chicken broth (depending on preference)
• Salt and pepper to taste
• Extra virgin olive oil
• Grated nutmeg (optional)
• Homemade bread

Preparation

1. Clean the cauliflower by removing the leaves and dividing it into florets.
2. Peel and slice the onion and potatoes.
3. In a large pot, heat a little olive oil and lightly sauté the onion until it becomes translucent.
4. Add the cauliflower and potatoes, and sauté for a few minutes.
5. Pour the hot broth into the pot to cover the ingredients. Bring to a boil and cook for about 20-25 minutes or until the cauliflower and potatoes are soft.
6. Once cooked, use an immersion blender to blend everything into a cream. If you desire a finer texture, you can strain the cream through a sieve.
7. Season with salt, pepper, and, if you like, a pinch of grated nutmeg.
8. For the torcelli, cut the homemade bread into cubes and brown them in a pan with a little olive oil until they become crispy and golden.
9. Serve the hot cauliflower cream with the torcelli on top to add crunchiness and a pleasant contrast in texture.

Curiosity

Cauliflower cream is a dish much appreciated in the winter months and can be adapted to multiple variations. By adding creamy cheeses like gorgonzola, for example, you can give an additional Italian touch to the recipe. Moreover, cauliflower has numerous beneficial properties, is rich in vitamins and minerals but low in calories, making it an excellent ally for a balanced diet.