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Cream soup from cauliflower
1 onion
400 g of cauliflower
2 garlic cloves
100 g of cheese "Rivne. Agroprocessing" long ripening
1 tbsp. of olive oil
a pinch of nutmeg
sea salt to taste.
Preparation
Lightly stew in olive oil chopped onion and garlic. Cauliflower apart and boil for 5-7 minutes. Boiled cauliflower put in a pan with onions, add a little broth from the cabbage and simmer until tender. Add salt and add a little nutmeg. Use the blender to grind, pour into potties, sprinkle with grated cheese and place in oven preheated to 180 °C for 5 minutes.