A very delicious and hearty meal.
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Ingredients
- 2 tablespoons of extra virgin olive oil ( 1.1 oz)
- 1 cauliflower (1.3 lb)
- 4 spring onions, sliced ( 2.1 oz)
- 1/2 cup of heavy whipping cream ( 4 fl oz)
- 1/4 cup of extra virgin olive oil (2 oz)
- Pepper and salt to taste
- 1 green cabbage, sliced and tough stems removed (10.6 oz)
- If desired: freshly chopped parsley for garnish
Instructions
- Wash and chop the cauliflower into florets. Steam the florets over a water bath until cooked, about ten minutes. Set aside to cool for about five minutes.
- Next, slice the cabbage and pour into a saucepan. Add in a little vegetable oil and cook until tender, about five minutes. Add in the sliced onions and cook for an additional minute. When cooked, remove from heat and set aside.
- Add the cauliflower into a bowl, then add in cream and olive oil. Blend the mixture using an immersion blender until smooth.
- Season with pepper and salt. Top with parsley and serve.