Cauliflower cream with shitake mushrooms

You're going to love the recipe brought to us by Lola, author of Loleta, Life, food&Market . It's a cauliflower cream with a more intense flavour than usual, since the vegetables are roasted in the oven before being boiled (and she uses shitakes, which are already very tasty). A very healthy and basic recipe: it's perfect for warming up, because the cold is coming soon!

We're already craving warm creams and today I'm bringing you a very special one. It's from my friend Elka, from her book Love, Eat, Live, Shine and it's a cauliflower cream with shitake mushrooms that you're going to love.

In this book, you will find a thousand recipes based on natural food, with a plant-based tendency that bet on fresh, organic and seasonal products, and although I like to eat everything, this book inspires me to prepare simple dishes in my daily life based on vegetables and legumes that I love.

Today's cream is prepared according to Elka's recipe, although I have added a little cream cheese , because I love the taste and the creamy texture it gives to creams, and a little fresh rosemary because it gives a flavor that I love to these hot creams that already have all the flavor of autumn. I have changed some quantities and thus I have made a fantastic recipe a little my own, which I plan to repeat many times.

Pallarès carbon steel knife , Le Creuset silicone spatula , Le Creuset Evolution round cocotte and set of two Emile Henry ramekins .

Ingredients

• 1 Kg of cauliflower
• 500gr of shitake mushrooms
• 2 large onions
• 3 tablespoons of Trilloliva extra virgin olive oil
• 1 liter of vegetable broth
• Le Palludier de Guerande coarse salt
• Black pepper
• 4 heaping tablespoons of cream cheese
• 1 sprig of fresh rosemary
• 1 handful of pine nuts

Preparation

1. Chop the onion, cauliflower and mushrooms. The important thing is that the pieces are all the same size so that they cook at the same time. Since we are going to bake them, the smaller they are cut, the quicker they will be ready.
2. Once all the vegetables are chopped, place them on a baking tray and bake at 180 degrees for about 15 minutes until the vegetables are tender and browned. If they are not browned, you can put them on the grill a little.
3. In a Le Creuset saucepan, put the vegetable broth and vegetables and bring to a boil.
4. Meanwhile, in a frying pan without oil, brown the pine nuts (be careful because they can burn quickly). Set aside.
5. When the broth has boiled and the vegetables are tender, blend well with the help of a blender or food processor, adding the cream cheese. Return to the saucepan. Adjust the salt and add a little freshly ground black pepper. Add a few sprigs of rosemary and the golden pine nuts and serve very hot.