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🍽️ Velvety Cauliflower Mash with Keta Caviar

502 kcal · 30 min · 4 servings

Ingredients

• 1 medium cauliflower
• 3 tbsp butter
• 2 jars poultry stock (400ml each)
• 150 g crème fraîche
• salt, pepper from the mill
• 1 small handful arugula leaves
• 200 g keta caviar

Instructions

1. 1. Remove the outer leaves from the cauliflower.
2. 2. Cut the small florets from the hard stem.
3. 3. Rinse the florets under running water.
4. 4. Roughly chop the cauliflower florets.
5. 5. Heat 2 tablespoons of butter in a pot.
6. 6. Sauté the cauliflower in it over low heat.
7. 7. Pour in the broth.
8. 8. Simmer the vegetables in the open pot over low heat.
9. 9. Simmer for about 20 minutes until the vegetables are soft.
10. 10. Make sure only 6 to 8 tablespoons of liquid remain.
11. 11. Remove the pot from the heat.
12. 12. Let the cauliflower cool down.
13. 13. Puree the cooled cauliflower.
14. 14. Stir in the crème fraîche.
15. 15. Season the mixture with salt and pepper.
16. 16. Place the puree in the refrigerator.
17. 17. Rinse the arugula.
18. 18. Trim any damaged leaves.
19. 19. Pat the arugula dry.
20. 20. Heat the remaining butter in a pan.
21. 21. Sauté the arugula in it for just a few seconds.
22. 22. Fill the cold cauliflower puree into glasses.
23. 23. Garnish it with the warm arugula.
24. 24. Serve the dish together with the caviar.

Nutrition per serving

• kcal: 502
• Protein: 30 g · Fett/Fat: 37 g · Carbs: 11 g