Cauliflower and parsley purée

  • 1 cauliflower
  • 1 onion
  • 4 potatoes
  • Parsley
  • Cumin
  • Olive oil
  • Spearmint 
  • Black pepper
  • Salt

Put the water to heat with a drizzle of olive oil, with a pinch of pepper, salt, cumin, mint and a spoonful of parsley. It is recommended to add a large piece of mint because we will remove it and it will be easier to catch it.

Mix everything well and when it begins to boil, add the onion cut in julienne. Let it boil a little over low heat and then remove the mint. Then add the potatoes cut into cubes, the cauliflower cut into pieces and cover the pot. When all the vegetables are ready, beat them and that's it.

The amount of broth that you add depends on the texture you desire, usually broth is added without exceeding the vegetables and leaving a creamy and smooth texture. Serve it hot and sprinkled with a pinch of parsley.

  • Recipe type
    Main course
  • Characteristics
    Soups and creams
  • Total Time
    30 minutes
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