Cauliflower cream

1 pc cauliflower 

3 dl Gryr cream 

1 vanilla pod or 1 teaspoon of vanilla powder 

1 tsp ground cardamom 

5 tbsp Sukrin Syrup Gold 

1 tbsp grated fruit peel (can be omitted) 

1 pinch sea salt 

1 tablespoon butter or margarine 

To do this: 

  1. Grate cauliflower on a grater or run it in the blender until it has become the consistency of rice. 
  2. Stir together 2 dl of the cream, cardamom, fruit peel and vanilla seeds/powder in a bowl. 
  3. Then mix in the cauliflower rice until it is well mixed with the liquid. 
  4. Pour the mixture into a saucepan and bring to a boil. Add salt and SukrinSirup  Gold and let it cook on medium heat until it thickens. About. 10 minutes 
  5. Be sure to stir often. It is ready when most of the liquid has evaporated and the consistency is similar to a rice cream.
  6. Take the pan off the heat and stir in 1 tablespoon of butter while it's hot 
  7. Leave to cool in a bowl, stirring occasionally. Whisk it well when it is completely cold. 
  8. Whip the last part of the cream (1 dl) until stiff and mix it well with the cauliflower mixture before serving.
  9. Sprinkle cinnamon on top, and optionally chopped nuts, berries and lemon balm/mint leaves
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