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Ingredients
• 1 cauliflower (cut into medium size florets)
• 1 onion (cut into wedges)
• 2 tsp Sexy Salt Original (or to taste)
• 4 cups unsalted chicken or vegetable broth
• 1 large potato (peeled and cubed)
• 4 drops truffle oil (optional)
• 1/2 cup heavy cream (optional)
• olive oil

Method
Preheat oven to 400. In a medium mixing bowl combine cauliflower florets with small amount of olive oil and Sexy Salt Original. Spread seasoned cauliflower on a non-stick baking sheet and bake for 20 minutes. Sprinkle the onion wedges on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through.

While the vegetables are roasting, heat the broth and add the chopped potato. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready. Add the cauliflower mixture to the broth. Puree it, in batches, in a blender or with a hand blender until very smooth. Return cauliflower puree to the pot. Simmer for 10 minutes. Just before serving, stir in heavy cream and or a few drops of truffle oil, if desired. Ladle into bowls and serve.
Makes 6 servings

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