Cauliflower cream with almond and thyme gremolata with thermomix

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13 September, 2024

The cauliflower cream with almond and thyme gremolata It is an ideal recipe for lovers of soft and creamy soups who are looking for a sophisticated and different touch.

This dish combines the delicacy of cauliflower with the crunchy texture of gremolata, a traditional Italian mixture that in this version includes toasted almonds, garlic, fresh thyme and parsley.

It is a perfect option both as a light starter or as a comforting meal on cold days, while providing a balance of flavors and nutrients.

The best thing about this recipe is that, thanks to the Thermomix, its preparation is easy and quick, maintaining all the flavor and making the most of the properties of the fresh ingredients. The final touch of gremolata adds freshness and a delicious contrast that enhances each spoonful, turning this cream into a gourmet dish that will surprise your guests. Dare to try this delicious and healthy combination!

Cauliflower cream with almond and thyme gremolata with thermomix

People

Cooking Time:

30 minutes

Total Time

30 minutes

Kitchen

Thermomix

Category:

Diet recipes with Thermomix

Ingredients of Cauliflower cream with almond and thyme gremolata with thermomix

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large leek, cut into half moons
1 white onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 medium cauliflower
4 cups chicken or vegetable broth (approx. 1 liter)
1/2 cup cream (125 ml)

To decorate:

1/2 tablespoon olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves
1/2 cup flaked almonds, toasted
1/4 cup parsley, chopped
2 teaspoons chopped chives

Preparation of cauliflower cream with almond and thyme gremolata with thermomix

Cauliflower cream:
Cook the vegetables:
Place the olive oil, butter, leek, onion and celery in the Thermomix glass. Program 10 minutes, 120°C, speed 1 to sauté the vegetables without browning them.
Add garlic and cauliflower:
Add the 2 cloves of chopped garlic and program 1 minute, 120°C, speed 1.
Next, add the chopped cauliflower and chicken or vegetable broth. Program 15 minutes, 100°C, speed 1.
Add the cream and blend:
When the cauliflower is tender, add the cream and cook for 5 minutes, 90°C, speed 1. Then, blend the mixture for 1 minute at progressive speed 5-10, until you obtain a smooth cream without lumps. If you prefer a more liquid texture, add a little more broth.
Almond and Thyme Gremolata:
Prepare the dressing:
In a small skillet, heat the olive oil over medium heat. Add the chopped garlic clove and fresh thyme leaves. Cook for about 2 minutes, until the garlic begins to sizzle and lightly brown. Remove from the heat and mix with the toasted almonds, parsley and chopped chives.
Mounting:
Serve:
Serve the cauliflower cream in deep plates and decorate with the almond and thyme gremolata on top to give it a crunchy and aromatic touch.