FESTIVE SEASON cauliflower veloute with caviar recipe

FESTIVE SEASON cauliflower veloute with caviar recipe

INGREDIENTS FOR 4 PERSONS

  • 125g Oscietre caviar
  • 500g cauliflower
  • 20cl liquid creme fraiche / liquid cooking cream 
  • cress
  • salt & pepper

METHOD

1- Cook the cauliflower in boiling water for ten minutes. When it is cooked, mix it by gradually adding cream, salt and pepper.

2- Serve this velouté cold individually in a bowl, add cress and a nice spoonful of caviar.



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