Roasted Cauliflower Velouté with Gorgonzola Pear Toast by @louloukitchen_

1h5

4 servings

🥦

700 g

Cauliflower

🫜

150 g

Turnip

🧅

150 g

Onion

🧄

50 g

Garlic

🫙

1 tbsp

Zaatar

🥛

30 ml

Creme fraiche

🍲

400 ml

Chicken stock

🫒

30 ml

Olive oil

🧂

3 g

Smoked salt

🌿

5 g

Chives

🍞

200 g

Nut and fruit bread

🧀

120 g

Gorgonzola

🍐

180 g

Pear

🍯

5 ml

Honey

🌰

30 g

Walnuts

  1. Preheat

    Preheat the oven to 200°C / 390°F. Line a baking sheet.

  2. Chop
    • cauliflower
    • turnip
    • onion

    Roughly chop the cauliflower, turnip, and onion. Separate the garlic cloves without peeling them.

  3. Spread
    • cauliflower
    • turnip
    • onion

    Spread the vegetables and garlic over the baking sheet. Drizzle with 2 tbsp olive oil.

  4. Season
    • za'atar
    • Cauliflower
    • Onion

    Season the vegetables with za'atar and smoked salt. Roast until deeply tender and browned.

  5. Roast
    • Cauliflower
    • Onion

    Roast the vegetables for 45 min at 200°C / 390°F. Cool them for 5 min.

  6. Peel
    • cauliflower
    • turnip
    • onion

    Peel the roasted garlic cloves. Transfer all roasted vegetables to a large saucepan.

  7. Add
    • chicken broth
    • crème fraîche

    Add 400 ml chicken broth and 1 tbsp crème fraîche. Blend until completely smooth.

  8. Warm
    • smoked salt

    Warm the velouté gently for 5 min. Adjust seasoning with smoked salt.

  9. Toast
    • walnut and fruit bread
    • Walnuts

    Toast the walnut and fruit bread until golden. Set the slices aside.

  10. Peel
    • pear
    • olive oil

    Peel the pear and cut it into thin slices. Heat the remaining olive oil in a frying pan.

  11. Sear
    • pear
    • honey

    Sear the pear slices until lightly caramelized. Drizzle them with honey.

  12. Spread
    • walnut and fruit bread
    • Gorgonzola cheese
    • pear

    Spread Gorgonzola cheese over each toast. Top with the warm pear slices.

  13. Sprinkle
    • walnuts
    • chives

    Scatter walnuts over the toasts. Sprinkle with chives.

  14. Divide
    • crème fraîche
    • olive oil

    Divide the velouté among four bowls. Finish each bowl with the remaining crème fraîche and a drizzle of olive oil.

  15. Pour
    • Creme fraiche
    • Olive oil
    • Smoked salt

    Pour the velouté over or alongside, add a spoon of creme fraiche, a drizzle of olive oil, chives and smoked salt on top.

Roasted Cauliflower Velouté with Gorgonzola Pear Toast by @louloukitchen_

1h5

4 servings

🥦

700 g

Cauliflower

🫜

150 g

Turnip

🧅

150 g

Onion

🧄

50 g

Garlic

🫙

1 tbsp

Zaatar

🥛

30 ml

Creme fraiche

🍲

400 ml

Chicken stock

🫒

30 ml

Olive oil

🧂

3 g

Smoked salt

🌿

5 g

Chives

🍞

200 g

Nut and fruit bread

🧀

120 g

Gorgonzola

🍐

180 g

Pear

🍯

5 ml

Honey

🌰

30 g

Walnuts

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C / 390°F. Line a baking sheet.

    🍳baking sheet

  2. Step 2/15

    Roughly chop the cauliflower, turnip, and onion. Separate the garlic cloves without peeling them.

    🥦cauliflower
    🫜turnip
    🧅onion
    🧄garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Spread the vegetables and garlic over the baking sheet. Drizzle with 2 tbsp olive oil.

    🥦cauliflower
    🫜turnip
    🧅onion
    🧄garlic
    🫒olive oil
    🍳baking sheet

  4. Step 4/15

    Season the vegetables with za'atar and smoked salt. Roast until deeply tender and browned.

    🫙za'atar
    🧂smoked salt
    🍳baking sheet

  5. Step 5/15

    Roast the vegetables for 45 min at 200°C / 390°F. Cool them for 5 min.

    🍳baking sheet

  6. Step 6/15

    Peel the roasted garlic cloves. Transfer all roasted vegetables to a large saucepan.

    🥦cauliflower
    🫜turnip
    🧅onion
    🧄garlic
    🍲large saucepan

  7. Step 7/15

    Add 400 ml chicken broth and 1 tbsp crème fraîche. Blend until completely smooth.

    🍲chicken broth
    🥛crème fraîche
    🍲large saucepan

  8. Step 8/15

    Warm the velouté gently for 5 min. Adjust seasoning with smoked salt.

    🧂smoked salt
    🍲large saucepan
    🥄spatula

  9. Step 9/15

    Toast the walnut and fruit bread until golden. Set the slices aside.

    🌰walnut and fruit bread

  10. Step 10/15

    Peel the pear and cut it into thin slices. Heat the remaining olive oil in a frying pan.

    🍐pear
    🫒olive oil
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board
    🍳frying pan

  11. Step 11/15

    Sear the pear slices until lightly caramelized. Drizzle them with honey.

    🍐pear
    🍯honey
    🍳frying pan
    🥄spatula

  12. Step 12/15

    Spread Gorgonzola cheese over each toast. Top with the warm pear slices.

    🌰walnut and fruit bread
    🧀Gorgonzola cheese
    🍐pear
    🥄spatula

  13. Step 13/15

    Scatter walnuts over the toasts. Sprinkle with chives.

    🌰walnuts
    🌿chives

  14. Step 14/15

    Divide the velouté among four bowls. Finish each bowl with the remaining crème fraîche and a drizzle of olive oil.

    🥛crème fraîche
    🫒olive oil
    🍲large saucepan
    🥄spatula

  15. Step 15/15

    Pour the velouté over or alongside, add a spoon of creme fraiche, a drizzle of olive oil, chives and smoked salt on top.

Composition

Ingredients

Types

Vegetables, Dairy, Fats and oils, Herbs and spices, Fruits, Sweeteners, Nuts and seeds

Ingredients

Cauliflower, Turnip, Onion, Garlic, Zaatar, Creme fraiche, Chicken stock, Olive oil, Smoked salt, Chives, Nut and fruit bread, Gorgonzola, Pear, Honey, Walnuts

Notes

Cauliflower (cut roughly, to be roasted), Turnip (cut up), Onion (sliced), Garlic (cloves pressed at the last moment), Creme fraiche (a large tablespoon), Olive oil (for roasting the vegetables and a drizzle on the velouté), Smoked salt (amount not given), Chives (to garnish the velouté), Nut and fruit bread (figs and apricot bread, toasted), Gorgonzola (spread by the ladleful), Pear (peeled and sliced, then seared), Honey (a little, for searing the pear), Walnuts (a few, to top the toast)

Allergens

milk, tree nuts

Dietetics

Dietary regimen

High fiber

Calories

480 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 39g, Fat: 31g, Fiber: 8g, Sugars: 13g, Saturated fat: 11g

Nutritional Information

Minerals

Calcium: 240mg, Potassium: 690mg, Sodium: 980mg, Iron: 2.1mg

Vitamins

Vitamin C: 62mg, Vitamin K: 28mcg, Vitamin B6: 0.5mg, Folate: 100mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

baking sheet, chef's knife, cutting board, large saucepan, frying pan, spatula, vegetable peeler

Appliances

Oven, Blender, Toaster

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Lunch, Autumn meal, Winter meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Velvety, Crispy, Tender

Flavors

Savory, Smoky, Sweet, Tangy, Nutty, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store soup in an airtight container,Store toasts separately), freezer : 2 months (Freeze only the soup,Do not freeze the crème fraîche garnish or prepared toasts)