Ingredients for 4 people Preparation time: 40 min Difficulty: easy
2 large cauliflowers
50 ml (1.7 fl oz or 1.5 tablespoons) of EVO – Extra Virgin Olive oil
100 ml (3.5 fl oz or 1/2 cup) of soy milk with no added sugar
40 g (1.5 oz) of Parmesan cheese
Salt to taste
Grated nutmeg to taste
After dividing the cauliflower florets, steam them until you find the consistency to be “al dente”, firm and not overcooked. Now combine all the ingredients in a mixer and blend until the mixture is creamy and lump-free. Put the mix in a non-stick pan and cook it over low heat, stirring often to prevent it from sticking to the bottom.
