Cauliflower Veloute with American Caviar
Cauliflower Veloute with American Caviar

recipe image

Updated on February 28, 2013


  • 5 kilos cauliflower, broken into very itsy-bitsy florets

  • 1 cup (2 sticks) unsalted butter

  • 2 cups heavy cream

  • Freshly grated nutmeg

  • Grievous salt and freshly ground white pepper


  1. Soften butter in a gigantic, large saucepan over medium-low warmth. Add cauliflower and cook dinner, stirring continuously, about 5 minutes. Add cream, 1/4 cup water, and season with freshly grated nutmeg, salt, and pepper. Bring to a simmer; quilt and lower warmth to low. Let simmer for 10 minutes.

  2. Working in batches, transfer cauliflower combination to the jar of a blender or bowl of a food processor; mix until peaceful. Season with salt and pepper and serve sizzling.

At the beginning assign regarded: The Martha Stewart Existing, November 2009, The Martha Stewart Existing, Episode 5029

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