5.0
(1)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Add cauliflower florets, stock, and salt to a medium saucepan. Cover and place on the stove over medium-high heat. Cook for ten minutes.
Step 2
After ten minutes, give cauliflower a stir. Re – cover and cook for ten minutes more or until cauliflower is very easily pierced with a fork.
Step 3
Turn off the heat and leave the covered pot on the stove for an additional ten minutes.
Step 4
Use a large spoon or ladle to carefully transfer cauliflower and any remaining stock to a blender or food processor. Cover and blend for at least thirty full seconds until cauliflower has formed a smooth, thick cream.
Step 5
Use cauliflower cream immediately or let cool completely and store in an airtight container in the fridge for up to a week.
Your folders
101cookbooks.com
3.7
(139)
5 minutes
Your folders
101cookbooks.com
3.6
(127)
5 minutes
Your folders
plantbasedrecipe.com
35 minutes
Your folders
foodnetwork.com
10 minutes
Your folders
thekitchn.com
3.8
(4)
Your folders
cookidoo.com.au
10 minutes
Your folders
hellonutritarian.com
4.9
(13)
30 minutes
Your folders
jensveganeats.com
15 minutes
Your folders
copykat.com
4.3
(3)
10 minutes
Your folders
platingsandpairings.com
5.0
(88)
Your folders
simplejoy.com
4.8
(33)
Your folders
101cookbooks.com
1 minutes
Your folders
101cookbooks.com
5.0
(1)
1 minutes
Your folders
pinchofyum.com
4.8
(190)
5 minutes
Your folders
pinchofyum.com
4.8
(190)
5 minutes
Your folders
minimalistbaker.com
4.9
(41)
Your folders
recipetineats.com
4.9
(10)
30 minutes
Your folders
pinchofyum.com
4.8
(199)
5 minutes
Your folders
novainformer.com