Cauliflower Velouté Recipe

Inspired by The Dabney

Time40m

Serves4

Make Cauliflower Velouté Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower head and cut it into small florets.
2
Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until they are soft and translucent, about 5 minutes.
3
Cook the Cauliflower
Add the cauliflower florets to the pot with the sautéed shallots and garlic. Stir to combine, then pour in the vegetable broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, until the cauliflower is tender.
4
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches, blending until silky and creamy.
5
Finish with Cream
Return the blended soup to the pot over low heat and stir in the heavy cream. Season with salt and black pepper to taste. Heat through for another 5 minutes.
6
Serve
Ladle the velouté into bowls and garnish with chopped fresh chives. Serve warm.