Creamy cauliflower with crunchy red onion

Preparation

1. Prepare the cauliflower. Cut the florets into quarters. Remove the toughest parts. Place the cauliflower heads in a saucepan, cover to the brim with water, season with coarse Guérande salt and bring to the boil.

2. Once cooked, drain the cauliflower and blend with 4cl of single cream.

3. Whisk 4 cl of liquid cream into the cauliflower until creamy, like a velouté (thicker than a soup).
   
   If you need a little more texture and thickness, add one or two boiled potatoes to the mixture. Blend to obtain a smooth, creamy velouté.

4. Just before serving, season with Le Guérandais Jardin Intense Crunchy Red Onion and a few turns of ground pepper.

5. Thin out a few sprigs of thyme and gently drizzle a few drops of olive oil and sherry vinegar over the dish. The crunchy red onion will season the creamy cauliflower, giving it color, crunch and character.

6. Sprinkle and add a little Parmesan cheese as desired for a fuller, more gourmet taste.

7. Serve with a few croutons of garlic bread for crunch, a few pan-fried vegetables for flavor, smoked salmon toast with cream and dill for freshness and crunch, or a few oven-dried ham chips for a higher-protein, more creative option.

A deeply creamy recipe with a touch of crunch.

Creamy cauliflower with crunchy red onion perfectly combines the sweetness of velvety cauliflower with the light, slightly sweet taste of red onion.

A tasty, colorful recipe, full of textures, delicacy and seasonal vegetables, which elegantly puts cauliflower centre stage.

Accompany the sweetness of the cauliflower cream with a few croutons of garlic bread, crunchy toast with smoked salmon and dill, a few pan-fried vegetables or Parma ham chips.

A tasty, comforting recipe with a touch of olive oil for roundness, a drop of sherry vinegar for acidity, a few pinches of Parmesan for gourmandise and perfect seasoning: it's mouth-watering!