Cauliflower cream with shiitake mushrooms

The recipe Lola brings us, author of Loleta, Life, food&Market, is going to delight you. It's a cauliflower cream with a more intense flavor than usual, since the vegetables, before being briefly boiled, are roasted in the oven (and it uses shiitakes, which already have a lot of taste). A very healthy, pantry-friendly recipe: perfect for warming up, the cold is coming soon!

Creamy soups are appealing now and today I bring you a very special one. It's from my friend Elka, from her book Ama, come, viva, brilla and it's a cauliflower cream with shiitake mushrooms that you're going to love.

In this book, you'll find a thousand recipes based on natural, plant-forward eating that favor fresh, organic, seasonal produce, and although I like to eat a bit of everything, her book inspires me to prepare in my daily life simple dishes 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 flavor and the creamy texture it gives to soups, and a bit of fresh rosemary because it flavors them in a way I love for these hot creams that already have all the taste of autumn. I changed some quantities and made this 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 casserole and Set of two Emile Henry ramekins.

Ingredients

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

Preparation

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