Ingredients for 4:
- 1 Cauliflower
- 1 onion
- 1 leek
- 2 clove of garlic
- 1 liter of water or vegetable broth
- Saffron in threads
- Extra virgin olive oil
- Salt
- ground black pepper
- chives to garnish
Preparation:
1. Peel and chop the onion and the garlic cloves. We clean and wash the leek, we also chop it, reserving a third separately without chopping. We separate the cauliflower into stems that we clean, wash and cut as well.
2. In a wide casserole, heat the oil and sauté the onion, leek and garlic for a few minutes.
3. Add the cauliflower and fry it for a few minutes, season with salt and pepper. Add the saffron, stir a few times and pour in the vegetable broth or water. Cover and let the mixture cook for about 20 minutes or until the cauliflower is tender.
4. Blend the mixture, cook the cream for five more minutes and add salt if necessary.
5. Brown the reserved leek in a frying pan, cut into strips and decorate the cream with it just at the moment of serving it. We can also garnish with a little chopped chives and grated cheese.