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Cream of cauliflower with red pesto

30 min


30 persons




0 / 5 (0 votes)


BORGES - Crema de coliflor con pesto rojo


  • 700 g (25 oz) cauliflower
  • 1 medium-sized onion
  • 1 clove of garlic
  • 1 litre of vegetable stock
  • Salt and pepper
  • 100 g (4 oz) sundried tomatoes in olive oil
  • 50 g (2 oz) walnuts
  • Borges extra-virgin olive oil
  • A few thin slices of cured ham
  • To make it easier and faster, try our new Pesto Rosso Sauce

Step by step

  1. Step 1

    Cut the cauliflower into florets and finely chop the onion and garlic. Gently fry in a saucepan with a dash of olive oil over a low heat until the onion has softened but before it changes colour (about 5 minutes). Add the cauliflower, turn up the heat and cook for a couple of minutes, tossing it to stop it burning. Add salt and pepper and the vegetable stock. Leave to cook for half an hour over a low heat or until the cauliflower is nice and soft.

    Blend to produce a smooth cream. Add salt and pepper as necessary. Put the slices of cured ham between two sheets of baking paper and microwave for a minute on full power. Leave to cool and break into pieces.

    Crush the sundried tomatoes together with the walnuts. Add another cup of olive oil.

    Add the cream of cauliflower to the red pesto and finish off with the crispy cured ham shavings.

  2. ‘- Vegetable soups are ideal for fussy kids and the elderly, as they are easy to eat and highly nutritious. Children tend to like this cream of cauliflower, because it’s a vegetable soup that isn’t green!
    – Want to take it to work for lunch? Simply fill an empty small plastic water bottle and screw the top on tightly.

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