Cauliflower Velouté

Name: Cauliflower Velouté
Total time: 2100 s
Yield: 8 bowls
Ingredients: 1 head cauliflower; 3 medium potatoes; 4 1/4 cups 2% milk (1 liter); 1 vegetable or chicken bouillon cube; 3.5 oz bacon bits (about 100 grams); Some blue cheese (optional)

Mel_et_sa_cuisine @Mel_et_sa_cuisine

Ales, Occitanie, France

It's cold out, and you're craving comfort! Nothing better than this…

Mel_et_sa_cuisine @Mel_et_sa_cuisine

Ales, Occitanie, France

It's cold out, and you're craving comfort! Nothing better than this…

Saved

Ingredients

35 minutes

8 bowls

1 headcauliflower
3medium potatoes
4 1/4 cups2% milk (1 liter)
1vegetable or chicken bouillon cube
3.5 ozbacon bits (about 100 grams)
Some blue cheese (optional)

Saved

Steps

35 minutes

1

Clean the cauliflower. Remove the leaves and tough stems. Cut into florets and rinse them.
2

Peel the potatoes and cut them into large chunks.
3

In a large pot, add the cauliflower florets, potatoes, the bouillon cube of your choice, and pour in the milk.
4

Simmer gently for 30–35 minutes. Check doneness by inserting a knife into the potatoes and cauliflower—they should be tender but not mushy.
5

Transfer the vegetables (potatoes and cauliflower) to a blender. Blend, adding the cooking liquid as needed to reach your desired velvety consistency.
6

In a skillet, cook the bacon bits until golden and crispy, without adding extra fat.
7

Crumble the blue cheese with a fork.
8

Pour the velouté into bowls, top with some bacon bits, and finish with a sprinkle of blue cheese.
9

It's ready!