Cauliflower cream with Chiltepín


1 medium cauliflower

1 vegetable bouillon cube

1 teaspoon butter or ghee

2 tablespoons vegan Parmesan cheese

Salt and pepper

Chiltepín Silvestre La Comandanta




Wash the cauliflower and cook it in pieces for approximately 25 min. Once cooked, blend it with the vegetable cube, Parmesan cheese, salt and pepper. In a pot, heat it with the teaspoon of butter or ghee. Let it boil a little and then strain it, check the consistency so that it is not too watery. Martajar chiltepín to taste and serve it with the cauliflower cream.


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