- 1 large or 2 medium cauliflower
- 2 1/2 tablespoons of butter
- 3 1/2 tablespoons of all-purpose flour
- 2 cups of milk
- 2 cups of vegetable broth, milk, or water
- salt, pepper, and nutmeg
- Cut the cauliflower into small florets. In a large pot, add 2 cm. or 1″ of water, and when boiling, add the florets with the stems down.
- Cover and cook for 5-8 minutes until they are barely cooked or al dente. Meanwhile, prepare the white sauce. In a medium saucepan, melt the butter over medium heat, add the flour, and cook, stirring, for 2 minutes.
- Remove from the heat and add the milk, continuously stirring with a balloon whisk. After adding the first 1/2 cup of milk, return the pan to low heat and keep adding the milk, continually stirring.
- Boil for 2 minutes gently after finishing adding the milk, and it thickens. Add the salt ( 1/2 teaspoon to begin), pepper, and nutmeg to taste. Add the cauliflower and the vegetable broth, using an immersion blender, and process until a smooth cream is obtained.
- Adjust the seasoning and the consistency, and serve hot. Decorate with sunflower seeds or walnuts, parsley, and olive oil.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove
- Cuisine: Chilean
Keywords: Sopa de Coliflor, Crema de Coliflor, Cream of Cauliflower Soup