Cauliflower cream with mascarpone cheese and walnuts

  • Ingredients

    1 small cauliflower

    25 ml of heavy cream

    1 teaspoon of butter

    4 walnuts, peeled and crushed

    1 walnut, peeled and chopped to decorate

    400 ml. chicken or vegetable broth

    200 gr. of mascarpone cheese.

    2 cardamom seeds

    1 bay leaf

    Olive oil

    Ground white pepper


Cauliflower cream with mascarpone cheese and walnuts


1.Clean the cauliflower and cut into quarters.

2.Sauté the cauliflower and let it cook for 20 minutes.

3.We simmer the cauliflower with the vegetable broth and the bay leaf for about 90 minutes.

4.When the cauliflower is ready, remove it from the heat and strain it through a strainer. Reserve the broth.

5.Put the cauliflower in the blender jar and add the ground cardamom seeds, pepper, heavy cream, ground walnuts, butter and a pinch of salt.

6.Beat and add the broth little by little until it has the texture and density that you like best.

7.When the cream has the desired texture, pass it through the Chinese to make it finer and eliminate impurities.

8.Boil and add the mascarpone, dilute in the cream and serve very hot, adding the chopped walnuts to the cream to decorate.

2 hours approximately