Creamed Cauliflower

A velvety cauliflower cream with cooked rice, fresh cream and a little Lemon Shio Koji.

Ingredients

• 250 g Cauliflower florets
• 20 ml Cooked rice (approximately 25 g)
• 125 g Fresh Cream
• 1/2 tsp Shio Koji
• 1 tsp Lemon Shio Koji
• 150 g Water or Milk
• Black pepper, to taste

Preparation

1. Cut the cauliflower florets into small pieces and place them in a bowl with some salt.
2. Blanch the cauliflower by pouring hot boiling water over them, then cover with a lid and let sit for 3 minutes. Drain the cauliflower and transfer them to a pot.

Cooking

1. In the pot with the cauliflower, add the cooked rice, fresh cream, Shio Koji, Lemon Shio Koji, and water or milk.
2. Heat the mixture slowly until it is just below boiling point.
3. Once it reaches the boiling point, reduce the heat to simmer (minimum) and let it cook for 10 to 15 minutes until soft.
4. Blend the mixture with a stick blender until smooth and creamy. If needed, add more milk to achieve the desired consistency.