Mushroom and cauliflower cream with bay leaf

Crema di funghi e cavolfiore all’alloro

The speed and simplicity of this recipe are disarming, the goodness even more! The special touches are two, the tamari sauce that will give it a truly unexpected tist Follow the simple steps and take inspiration from our photos to serve this Laurel mushroom and cauliflower cream to the table and to turn a simple dish into a memorable dish.

Ingredients for 2 people

200 g clean cauliflower
300 g mixed mushrooms
2 cloves of garlic
2-3 bay leaves
100 g cottage cheese for serving
tamari sauce
Evo oil


Prepare the bay leaf flavored water by bringing salted water to a boil with a few fresh bay leaves. Brown the garlic dressed in plenty of oil in a pan, add the mushrooms and cauliflower cut into small pieces, Brown them well then set aside a little for the dish. Cover the rest with the bay leaf flavored water and cook until the cauliflower is soft. Blend everything until you get a smooth cream by adding two tablespoons of tamari sauce (or balsamic vinegar) to taste.
Pour the cream into the plates, add a large spoonful of ricotta in the center, the browned mushrooms and cauliflower kept aside, a few parsley leaves, pepper and a drizzle of raw oil.

Crema di funghi e cavolfiore all’alloro

Crema di funghi e cavolfiore all’alloro

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