Cauliflower with Pumpkin Cream

1 comment

This is another recipe from the series “pumpkin time”: quick to prepare, for the “die-hard” fans of pumpkin (or cauliflower, in my case, both).

(serves 2):
1 / 2 cauliflower
250 gr of peeled pumpkin
1 generous glass of soy milk
1 tablespoon of cornstarch
1 teaspoon of curry
1 small shallot

Boil the cauliflower in a little salted water (or steam cook it). While the cauliflower is cooking, blanch the pumpkin, roughly chopped, in boiling salted water for a couple of minutes. Meanwhile, coarsely slice the ​​shallot and place it in a pan with a little soy milk. After a few minutes, add pumpkin and curry. Apart, dissolve the cornstarch with the remaining cold soy milk and add it slowly to the pumpkin. Let it cook for a while over a low heat. When the pumpkin is done, blend it all together, and pour the cream over the flowers of cauliflower.

Chef: Pandora from veganBlog

  1. heidi 4 December 2011 at 07:22

    Looks so yummy, a good way to have cauliflower, not particularly apprecated, in general

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