Cauliflower foam

30 min

Suitable for vegetarians

Additional culinary preparation: Garnishes

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Cauliflower 0.175 kg

Cream 0.075 l

Table salt 0.25 g

Water 0.05 l

Extra virgin olive oil 0.025 l

Garlic, bulb 0.25 ud

Parsley 0.0 g

Elaboration

Cook the cauliflower in boiling water.
Mash it and add water if it is very thick.
Mix the puree with the cream, fill the siphon with one charge and leave it in the fridge for an hour.
Shake the siphon, pour a little bit of foam and season it with a little bit of relish.

Nutritional information (1 portion)

Energy

102.15

kcal

Carbohydrates

1.48

Proteins

0.95

Lipids

10.15

Fiber 0.59 g

Saturates 3.97 g

Monounsaturated fatty acids 4.93 g

Polyunsaturated fatty acids 0.69 g

Cholesterol 16.5 mg

Calcium 13.69 mg

Iron 0.31 mg

Zinc 0.12 mg

Vitamin A 42.5 ug

Vitamin C 18.78 g

Folic acid 19.33 ug

Salt (Sodium) 24.23 mg

Sugars 1.32 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.