12 minutes

orange cauliflower, 1/2 or a small one
onion, 1
turmeric, 1/2 tsp
rustic bread to serve
potatoes, medium-sized
extra virgin olive oil, 1 tbsp
black mustard seeds, 1 tsp


After having washed the cauliflower divide it into florets, peel and dice the potatoes and roughly chop the onion. Heat the oil in a saucepan, then add the onion. Sauté it over low heat. At this point add the turmeric and mustard seeds and toast for a couple of minutes. It is time to add the cauliflower and potatoes, a good
pinch of salt and stir-fry for a couple of minutes. Bring some water to a boil, add it to the pan until it covers the veggies. Bring everything to a boil then cook over low heat, lid on, for around ten minutes or till the cauliflower is soft. Take out some cauliflower florets for decoration and make a cream with the remaining ingredients using a hand blender. Season with salt and pepper, add a bit more hot water if the cream is too thick for your taste and serve garnished with the reserved florets and slices of rustic bread toasted

Thanks to: Il Deborino