Appetizer

Crispy Cauliflower Velouté Cups with Roasted Grape & Thyme Oil

Name: Crispy Cauliflower Velouté Cups with Roasted Grape & Thyme Oil
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 1 medium head cauliflower (about 12 oz), cut into small florets; 1 small leek (white and pale green parts), sliced thin; 2 garlic cloves, minced; 1½ cups vegetable stock; ¼ cup heavy cream; ¼ teaspoon white pepper; pinch of nutmeg; sea salt to taste; For the parmesan cups: ⅓ cup finely grated Parmigiano-Reggiano; For the roasted grapes: ½ cup seedless red grapes, halved; ½ teaspoon honey; For the thyme oil: 2 tablespoons neutral oil; 4 thyme sprigs; ¼ teaspoon fleur de sel; Maldon sea salt and cracked black pepper for plating

A velvety, lightly-spiced cauliflower velouté served in a thin, crispy Parmigiano bowl, crowned with slow-roasted grapes and finished with thyme oil and black pepper. An entirely plant-forward dish that's as architectural as it is delicious—impressive plating meets genuine flavor.

195cal 5gprotein 21gcarbs 12gfat 25min prep 45min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Vegetarian Recipes Healthy Appetizer Recipes Vegetarian Appetizer Recipes Meals Under 300 Calories Meals Under 400 Calories Meals Under 500 Calories Cauliflower Recipes