Pumpkin and Cauliflower Puree
3 servings
30 minutes
Cauliflower puree with pumpkin is a true embodiment of French culinary sophistication. Light, velvety, and refined, it combines the gentle sweetness of pumpkin with the softness of cauliflower, creating a harmonious balance of flavors. Aromatic rosemary and saffron add depth to the flavor nuances, while cream and coconut milk provide tenderness and a creamy texture. An exquisite touch—crispy smoked bacon and chili pepper—liven up the dish with a hint of spiciness. This puree is perfect as a standalone dish or as an elegant side to meat and fish. It warms with its taste, making the meal truly cozy and refined.
1
Cut the pumpkin into small cubes.
- Pumpkin: 170 g
2
Divide the cabbage into florets and place them in a pot.
- Cauliflower: 200 g
3
Add pumpkin and pour in water.
- Pumpkin: 170 g
4
Add rosemary and put on high heat.
- Rosemary: 1 sprig
5
To salt.
- Pink Himalayan salt: 1 tablespoon
6
Bring to a boil and reduce the heat.
7
Drain the water after 20 minutes.
8
Pour in the cream and coconut milk.
- Whipping cream 33%: 240 ml
- Coconut milk: 65 ml
9
Place the bacon on a dry hot skillet. Season with black pepper.
- Smoked bacon: 40 g
- Ground black pepper: to taste
10
Add saffron to the cream. Then mix.
- Saffron: 1 teaspoon
11
Once the bacon is nicely browned, flip it.
12
Once the bacon is fried on both sides, transfer it to a plate.
13
Puree the ingredients with an immersion blender.
14
Transfer to a plate, add bacon, season with chili pepper, and serve.
- Smoked bacon: 40 g
- Chili flakes: to taste
