Cauliflower cream with beet chips and pomegranate
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 2 cups whole milk
- 2.5 cups vegetable broth
- 1 lb small cauliflower
- 0.75 lb potatoes, peeled and diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 tbsp GOYA® Organics Extra Virgin Olive Oil, divided into 1 + 2
- 3 cups diced bread (or croutons)
- 0.3 cup heavy cream
- 0.3 cup pomegranate seeds
- 2 oz beet chips
- 1 salt and black pepper to taste
- 4 Chopped chives, for garnish
PREPARATION
1
Lightly brown the cauliflower, potatoes, onion, garlic, and thyme with 1 tablespoon of oil. Add milk and broth, bring heat to low, and cook until the vegetables are tender.
2
Remove the thyme sprigs. Add the heavy cream and in a blender, blend on high—season with salt and pepper.
3
In a pan, add 2 tablespoons of oil and the cubed bread. Brown and set aside.
4
To serve, add pomegranate seeds, toasted bread or croutons, and beet chips on top. Garnish with fresh chives.
