One of the thousands of ways to prepare the cauliflower: a very simple soup, healthy, vegetarian, without gluten. Perfect in little portions as a starter or as a main dish if one wants a light supper.
Time of preparation
What did I use
a cutting board, a pot with its lid, a knife, a ladle, a nonstick pot
Cauliflower, cleaned and cut in little pieces: 300 gr; Extra virgin olive oil: 1 spoon; Garlic: 1 slice; Salt as required; Minced sage: 1 spoon; cream: 1 tablespoon; sunflower seeds: a teaspoon; almond fleaks: 1 tablespoon
How did I do
I reheat at middle-high heat the oil with the slice of garlic pressed with the side of the knife.
I added cauliflower and cooked for about one minute at high heat mixing often.
I covered with a pair of glasses of water, I added sage and salt, I lowered the heat and cover with the lid.
I cooked for about 25 minutes.
I put the cauliflower in the blender until creamy and smooth, keeping few pieces for the final decoration. I added the cream and the almonds and sunflower seeds toasted at high heat for a pair of minutes in the nonstick pot.
I served the soup warm.