Cauliflower and Walnut Cream Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Cauliflower1 Medium
 Onion1 Medium, chopped
 Chicken stock/Vegetable stock3⁄4 Pint (450 Milliliter)
 Skimmed milk3⁄4 Pint (450 Milliliter)
 Walnuts45 Milliliter (3 Tablespoon)
 Salt To Taste
 Paprika1 Teaspoon

Nutrition Facts

Serving size

Calories 215 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 4.5 mg

Sodium 338.8 mg14.1%

Total Carbohydrates 26 g8.7%

Dietary Fiber 7.4 g29.6%

Sugars 13.7 g

Protein 12 g24%

Vitamin A 14% Vitamin C 174.2%

Calcium 18.5% Iron 10.5%

*Based on a 2000 Calorie diet

Directions

1. Trim the cauliflower of outer leaves and break into small florets. Place the cauliflower, onion and stock in a large saucepan.
2. Bring to the boil, cover and simmer for about 15 minutes, or until soft. Add the milk and walnuts, then puree in a food processor until smooth.
3. Season the soup to taste, then bring to the boil. Serve sprinkled with paprika and chopped walnuts.
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