Cappuccino di Cavolfiore

Cappuccino di Cavolfiore is a creamy cauliflower cappuccino that offers a delightful twist on traditional brunch fare, combining the earthy flavors of roasted cauliflower with the richness of cream. This low-carb dish is perfect for those looking to indulge without the guilt, served with a sprinkle of aromatic spices for added depth.

Ingredients

• Cauliflower - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Heavy cream - 100 ml
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh chives - 1 tablespoon, chopped for garnish
• Paprika - a pinch for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the cauliflower into florets and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for about 20 minutes or until golden and tender.
3. In a pot, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the roasted cauliflower to the pot along with the vegetable broth. Bring to a simmer and cook for an additional 5 minutes.
5. Remove the pot from heat and use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, transfer the mixture to a regular blender in batches.
6. Stir in the heavy cream and grated Parmesan cheese, then blend again until creamy. Adjust seasoning with salt and pepper to taste.
7. Serve the soup in bowls, garnished with chopped chives and a sprinkle of paprika.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 480 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins C and K from cauliflower, supporting immune health and bone health.

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