- Please check below for cooking ideas -

RECIPE
Add 1/2 cauliflower and 30g butter.
Cut cauliflower into small pieces, keep the size of the stem a little smaller than the head. Sauté cauliflower for a short time.

Add 200g vegetable broth.
Put vegetable broth and cover with a lid. Simmer until cauliflower becomes soft enough so you can mush it with spoons.

Add 110g soy milk and sea salt.
Simmer again then remove from heat. Drain the soup, make sure to keep the soup for later.

Add 80g fresh cream and 50g leftover soup.
Mix it until you get a smooth texture.


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