When it is time to present our cauliflower cream we can do it with some croutons, a drizzle of olive oil and freshly ground pepper on top.
In this type of recipes where we must alternate between the different accessories, we must be careful not to burn ourselves or cut ourselves when handling the accessories.
We mount the blade accessory on our Küken robot.
We introduce in the robot 150 g of peeled and chopped onion, 150 g of leek also chopped and without the first layer and 1 clove of garlic.
Chop for 1 minute at speed 5.
Reserve the contents in a bowl.
We replace the blade accessory with the basket drive shaft.
Add 800 ml of water into the mixing bowl and 600 g of chopped cauliflower into the basket.
Cook for 25 minutes at 120ºC.
Set aside the cooked cauliflower and remove the cooking broth that has been left inside the glass.
We replace the drive shaft of the basket with the remover accessory.
Add 45 g of butter, 45 ml of oil, the chopped vegetables and salt and pepper to taste.
Cook for 10 minutes at 120 ° C and speed 1.
Add 200 g of peeled potato in small pieces and a pinch of salt.
Cook for 10 minutes at 120 ° C and speed 1.
Add 600 ml of stock and 30 ml of wine through the filling hole without opening the lid.
Cook for 15 minutes at 100ºC and speed 1.
Once the contents have been tempered, replace the remover accessory with the blade accessory.
Add the cooked cauliflower.
Grind for 1 minute at speed 5.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
Taste the cream and correct the salt if necessary.
Add 200 ml of cream, the beaten yolk of one egg and a little freshly ground pepper.
Grind for 1 minute at speed 5.
6 servings