Cut the leaves of the cauliflower and the thickest and most fibrous part of the stem, reserving them for a broth or for another recipe. Separate a few whole small flowers and chop the rest of the cauliflower, including the stem that we have not discarded. Cut the ends of the leek, leaving only the lighter green part, open in the middle lengthwise and wash well. Cut into slices and do the same with the onion.
Heat a splash of olive oil in a pot or casserole and brown the leek and onion with a pinch of salt, stirring constantly for 5-7 minutes until lightly browned. Add half of the chopped cauliflower, stir well and cover with water, about 1 liter or more. Bring to a boil, lower the heat and cook for 15 minutes. Then add the rest of the cauliflower, stir, add a little more water if necessary and cook for another 15-20 minutes.
Meanwhile, heat a little butter or olive oil in a pan and add the small flowers that we have reserved. Cook over medium-high heat, stirring constantly, until well browned, with a touch of crunch without getting burned. Take out, dress with the Sherry vinegar to taste and reserve.
Blend the cauliflower cream until it is very fine, adjusting the amount of water to taste to have the desired texture. Season and serve with the crispy cauliflower blossoms, chopped chives and a little olive oil or browned butter from the skillet, if desired.
VEGETABLE TIAN, the best way to eat vegetables in an original way
With what to accompany the cauliflower cream
Is creamy, light and simple cauliflower cream it is perfect to fully enjoy the flavors of this healthy vegetable. The crunchy touch of the golden flowers adds a great contrast of textures, further enhancing the natural aromas of the dish. By cooking it in water and only adding seasonings when serving, it is intended that the cauliflower develops all its flavors fully and naturally, without masking it, and this is achieved above all with cooking in two stages.
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