Cauliflower cream with Chiltepín

Ingredients:

1 medium cauliflower

1 vegetable bouillon cube

1 teaspoon butter or ghee

2 tablespoons vegan Parmesan cheese

Salt and pepper

Chiltepín Silvestre La Comandanta

 

 

Preparation:

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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